"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

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 Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Smoak


1 loaf French bread ( 13 -16 ozs.)
8 large eggs
2 c half and half
1 c milk
2 T granulated sugar
1 t vanilla extract
1/4 t ground cinnamon
1/4 t ground nutmeg
Dash salt

Praline Topping (recipe below)
Maple syrup

Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9 x 13 inch flat baking dish, overlapping slices. In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater or whish 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.
Preheat oven to 350, spread praline topping over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with the maple syrup.
1/2 lb (2 sticks) butter
1 c packed light brown sugar
1 c chopped pecans
2 T light corn syrup
1/2 t ground cinnamon
1/2 t ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough to spread over French toast casserole.

Number Of Servings:
Number Of Servings:
6- 8
Personal Notes:
Personal Notes:
I made blueberry compote to serve with it and also had the maple syrup available. This recipe serves 6 - 8 people and it is a wonderful brunch menu item.




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