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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 Vol. 1, 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!

Karen Ogden, Student Nutrition


1 loaf french bread (13 to 16 ounces)
8 large eggs
2 cups half-n-half
1 cup milk
2 tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple Syrup

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbsp light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Slice French bread into 20 slices, 1-inch each
(use any extra bread for garlic toast or bread crumbs)
Arrange slices in a generously buttered 9 x 13 inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-n-half, milk, sugar, vanilla, cinnamon, nutmeg and salt.
Beat with a rotary beater or whisk 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 F.

Praline Topping:
Combine all ingredients in a medium bow and blend well.
Makes enough for Baked French Toast Casserole.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with Maple Syrup.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
60 minutes total with overnight set.




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