Wednesday, January 26, 2011

Baked French Toast Casserole with Maple Syrup

This breakfast for supper made mixed reviews at our house... The hubs wasn't a big fan of it - said that it was too nutty (which I loved) and that the bread was too soggy (which I agreed with). The topping was probably my favorite part, but I did agree with him on the bread being a little soggy in the middle of the pan. I am wondering if I cooked it longer if that would help with this... Also, I would recommend throwing a cookie sheet underneath of your 9x13 in the oven - I didn't and smoke was billowing from the sauce spilling over! Supper's done kids! :)

Baked French Toast Casserole with Maple Syrup
(recipe found at

1 loaf french bread
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon 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 shopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Slice french bread into 20 slices, 1" each. Arrange slices in a generously buttered 9x13 flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and 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. Make praline topping by combine all ingredients intoa medium bowl and blending well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

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