4.26.2011

Baked French Toast Casserole

I wanted to have most of this Easter's brunch make-ahead so that I wouldn't have to spend 6 hours in the kitchen while trying to entertain. I saw this recipe, and it sounded very decadent and delicious; however, it wasn't as great as I thought it would be. It was decent, don't get me wrong, but I had extremely high expectations I guess! However, it definitely wasn't bad, so I'm going to share the recipe.

P.S. I'm not a fan of nuts, so I made the Praline topping minus the pecans :)

Baked French Toast Casserole
{serves at least 8}
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

Slice bread into 1-inch slices. Place slices in a buttered 9 by 13-inch 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 whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Praline Topping (minus the pecans)
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
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.

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