Aunt Lenore’s French Toast Casserole

Ingredients:

• 1 loaf French bread (13-16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 Tablespoons granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

1. Slice French bread into 20 slices, 1-inch each. (use any extra bread for garlic toast or bread crumbs). 
2. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping slices.  
3. 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.  
4. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.  Spoon some of the mixture between the slices.  
5. Cover with foil and refrigerate overnight.
6. The next day, preheat oven to 350 degrees F.
7. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with maple syrup.

Praline Topping

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 Tablespoons light corn syrup
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

1. Combine all ingredients in a medium bowl and blend well.  

Notes: Recipe source ~ The Food Network

Return to BREAKFASTS

Return to HOME