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Overnight French Toast Recipe

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This recipe for Overnight French Toast, by , is from Mueller/Bilberry Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeanne Mueller


1 loaf French Bread
4 Eggs
1 cup Half and Half
1/2 cup Milk
1 Tbls Sugar
1/2 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Nutmeg
Dash Salt

Praline Topping:
4 Tbls Butter, melted
1/2 cup Light Brown Sugar
1/4 cup Chopped Pecans
1 Tbls Light Corn Syrup
1/4 tsp Cinnamon
1/4 tsp Nutmeg

Cut French Bread into 3/4" slices. Arrange slices on generously buttered baking pan. Combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not bubbly. Pour milk mixture over bread slices. Cover with foil and refrigerate overnight.

Prepare topping by mixing melted butter with sugar, pecans, corn syrup and spices. Spread topping over the bread and bake for 40 minutes in 350 oven.

Personal Notes:
Personal Notes:
Favorite Emmaus breakfast dish




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