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Baked French Toast Casserole

posted Feb 10, 2011, 8:34 PM by JustBenke   [ updated Oct 2, 2011, 10:35 AM ]
Baked French Toast Casserole with Maple Syrup  
Sitting with my coffee in one hand and surfing the Web with the other... waiting for my Farmer Omelete to get ready. Browsing the always interesting, I found this delicious recipe presented by one of my favorite southern ladies, Paula Deen. I have marked a spot on my calendar next Sunday, then I will make and enjoy this Baked French Toast Casserole wonder in true Paula Deen style.

1 loaf French bread (13 to 16 ounces)

8 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

Dash salt

Praline Topping, recipe follows

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 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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. 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 40 minutes, until puffed and lightly golden. Serve with maple syrup.