"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked French Toast Casserole with Maple Syrup Recipe

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This recipe for Baked French Toast Casserole with Maple Syrup, by , is from The Feldpausch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Roberts


1 loaf French bread (13 to 16 oz)
8 large eggs
2 c half and half
1 c milk
2 tbsp granulated sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
Praline Topping, recipe follows
maple syrup

Slice French bread, 1 inch each. (Use any extra bread for garlic toast or bread crumbs) Arrange slices in a generously buttered 9 x 13 baking dish in two rows, overlappping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanille, cinnamon, nutmet and salt and beat with a eater or whick until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evently with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.

The next day preheat oven to 350 degrees. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 c packed light brown sugar
1 c chopped pecans
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

Combine all ingreddients in a medium bowl and blend well.

Personal Notes:
Personal Notes:
This is a fun breakfast casserole for special occasions. Very rich.




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