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Baked French Toast Casserole Recipe

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This recipe for Baked French Toast Casserole, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Myra Fox Long
Added: Saturday, September 26, 2009


12 slices of Loaf Bread, cut in cubes
9 large Eggs
1-8 oz. Cream Cheese, softened
2 c. Half-and-Half
1 c. Milk
1/4 c. Sugar
1 tsp. Vanilla
1/2 tsp. Cinnamon
Praline Topping:
2 sticks Butter, softened
1 c. packed Light Brown Sugar
1 c. chopped Pecans
2 tbsp. Light Corn Syrup
1 tsp. Cinnamon

Grease bottom of 9 X 13 pan. Combine Eggs, Half-and-Half, Milk, Sugar, Vanilla and Cinnamon. Beat until well blended, but not too bubbly. Place 6 of the cubed slices of Bread in bottom of greased pan. Place Cream Cheese cut in small chunks over bread (just scatter it---I try to evenly space it). Place remaining 6 slices of cubed Bread on Cream Cheese. Pour Egg/Milk mixture over the bread slices, making sure all are covered evenly. Sprinkle a little more Cinnamon on top. Cover tightly with aluminum foil overnight in refrigerator.
Next morning make this Praline Topping: Combine all ingredients in a medium bowl and blend well. Spread evenly over top of casserole before baking. Bake in preheated 350 degree oven. First 20 minutes cover with foil, then next 30 to 40 minutes bake uncovered until puffy and golden brown. Pour warm syrup over top when served.




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