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

Baked French Toast Casserole Recipe

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This recipe for Baked French Toast Casserole, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Deen
Added: Monday, July 14, 2008


1 loaf frenchbread (13-16oz.)
Butter for pan
8 large eggs
2 cups half and half
1 cup milk
2 tbsp. sugar
1 tbsp. cinnamon
1/2 tsp. nutmeg
dash salt
Praline topping
Raspberry syrup

Slice bread into 20 slices 1"thick. Arrange slices in a generously buttered 9 by 13 in. flat baking dish. in 2 rows overlapping slices. In a large bowl, combine eggs, half and half, sugar, vanilla and spices. Whisk until blended, not bubbly. Pour mixture over bread slices, making sure all are covered evenly. Spoon some in between slices. Cover w/ foil and refrigerate overnight. The next day, preheat oven to 350. Spread praline topping evenly over bread and bake for 45 min, until puffed and lightly golden. Serve w/ raspberry syrup.




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