Growing up my mom always made us a special Sunday breakfast before Sunday school...Here is a yummy French Toast casserole to take you back to your childhood...
Baked French Toast Casserole
Ingredients:
1 loaf French Bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash salt
Praline Topping:
1/2 lb. (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
Directions:
Slice French bread into 1” slices (approximately 20). Arrange slices in two rows in a buttered 9x 13-inch flat baking dish, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat or whisk until blended but not too bubbly.
Pour milk egg mixture evenly over all the bread slices. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping: Combine all ingredients in a medium bowl and blend well.
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