Monday, February 3, 2014

Baked French Toast Casserole with Praline Topping

I like to do nice things, 
because I want to.
So that's why one particularly snowy Monday I brought this casserole to my coworkers. 
Because I love them, and I want them to eat fattening things with me. :)
This is originally a Food Network recipe, but the Jech Deck altered it!

 Baked French Toast Casserole with Praline Topping


1 loaf French bread (13 to 16 ounces)
Note: I used a sour dough loaf and it was yum!

6 large eggs 

2 cups half-and-half*

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

Dash salt

Praline Topping, recipe follows

Maple syrup

*Don't have half and half? substitute 7/8 C of milk and 1 TBS butter per every 1 cup of half and half you don't have. (melt that butter though!) 


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 ,by 13-inch flat baking dish in 2 rows, overlapping the slices. Sprinkle cinnamon and nutmeg in between layers
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, 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 degrees F.

Spread Praline Topping evenly over the bread and bake for 60 minutes, until puffed and lightly golden. Serve with maple syrup.


Praline Topping:

1 stick of butter, melted

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)


Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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- April