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French toast casserole with pecan topping Recipe

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This recipe for French toast casserole with pecan topping is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12-16 oz.) loaf French bread
8 Xlarge eggs
2 Cups whole milk
1 Cup half-and-half
2 Tablespoons sugar
1 Teaspoon vanilla extract
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
Dash of salt

Pecan topping:
1/2 cup butter, slightly microwaved
1 cup brown sugar, packed
1 cup chopped pecans
2 Tablespoons light corn syrup
1/2 Teaspoon cinnamon
1/2 Teaspoon nutmeg
Directions:
Directions:
Cut French bread into 1-inch slices. Arrange slices in buttered 13x9-inch pan, breaking pieces to fit and squeezing in bits and pieces of bread so there is barely any space between slices. Combine eggs, milk, half-and-half, sugar, vanilla extract and spices. Whisk until blended but not bubbly. Pour evenly over bread, spooning between cracks. Chill, covered overnight. In the morning prepare pecan topping and spread over casserole. Bake at 350 degrees, uncovered for 40 minutes or until puffy and light brown. Serve with maple syrup or honey.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Great buffet dish.

 

 

 

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