Baked French Toast Casserole with Maple Syrup
Tamsey
| 1 loaf French bread (13 – 16 oz) 8 large eggs (home grown eggs would be great!) 2 cups half-and-half (I didn’t say this was healthy 1 cup milk 2 TBL sugar 1 tsp vanilla |
¼ tsp cinnamon ¼ tsp nutmeg dash salt Praline topping (see recipe below) Maple syrup |
Slice bread into 20 slices, about 1" thick. Arrange slices in a greased 9 x 13 baking dish in 2 rows, overlapping the slices. In a large bowl mix eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater until blended but not too bubbly. Pour over bread slices. Cover with foil and refrigerate overnight.
The next morning, preheat oven the 350
Spread praline topping evenly over the bread an bake for 40 minutes until puffed and lightly golden. Serve with maple syrup.
Praline Topping
½ lb butter ( 2 sticks….again, I didn’t say this was healthy)
1 cup packed light brown sugar
1 cup chopped pecans
2 TBL light corn syrup
½ tsp cinnamon
½ tsp nutmeg
Mix all ingredients in a medium mixing bowl.