"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.

Contributor:  
Contributor:  
Laura Smoak

Category:
Category:

Ingredients:  
Ingredients:  
FRENCH TOAST:
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

Directions:
Directions:
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.
THE NEXT DAY:
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.
PRALINE TOPPING:
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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