Tuesday, August 27, 2013

French Toast Casserole

With Fall fast approaching (and football season!) I thought it appropriate to post a traditional Fall/Christmas dish. We specifically serve this French Toast Casserole Christmas morning along side other great dishes. It's by far one of the most popular that morning.
This is one of the recipes that made the cut into my next cookbook (that i've been diligently been working on). While there are many variations of it,  the recipe i'm posting is the one everyone raves about at our table. It's super easy to make any little personal tweaks to get your ideal "one".

French Toast Casserole
Hot out of the oven...

1⁄2 tsp Ground nutmeg
1⁄2 tsp Ground cinnamon 

1 Tbsp Vanilla extract
2 Tbsp Sugar
1 C Milk
8 lg Eggs
2 C Half-and-half
Butter, enough to grease pan 

Loaf French bread (13 to 16ounces), sliced into about 1 inch slices

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole 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 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. 

Praline Topping

2 sticks butter, softened
1 C Packed light brown sugar 1 C Chopped pecans
2 Tbsp Light corn syrup 
1⁄2 tsp Ground cinnamon 
1⁄2 tsp Ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above 

Still hot and bubbly from the oven!

French Toast Casserole

Thanks for looking and I hope you enjoy!

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