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Paula's Baked French Toast Recipe

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This recipe for Paula's Baked French Toast, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Wilson
Added: Wednesday, November 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Maple syrup

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:
Directions:
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).
Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Combine all Praline Topping ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes, but must sit overnight
Personal Notes:
Personal Notes:
This is a great variation from the basic breakfast casserole. Be sure to use all of the praline topping - it makes it good and sweet!

 

 

 

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