Prep time: overnight start
Cook time: 40 min to cook
Makes: Serves 10+ people
Description: French toast is so yesterday....add some spices, butter, and more syrup and you've got a tasty casserole. Warning: this makes a HUGE batch.
Ingredients
1 loaf sliced French bread or cinnamon bread
8 large eggs
2 cups half-and-half
1 cup milk
2 Tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions:
1. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not too bubbly.
3. Pour mixture over the bread slices, making sure all slices are covered evenly with the milk-egg mixture.
4. Spoon some of the mixture in between the slices.
5. Cover with foil and refrigerate overnight.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not too bubbly.
3. Pour mixture over the bread slices, making sure all slices are covered evenly with the milk-egg mixture.
4. Spoon some of the mixture in between the slices.
5. Cover with foil and refrigerate overnight.
6. The next day, preheat oven to 350 degrees F.
7. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Praline topping:
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
1. Combine all ingredients in a medium bowl and blend well.
1. Combine all ingredients in a medium bowl and blend well.
Tips and Tricks
Excellent make ahead breakfast!
Variations
You can make the praline topping without the pecans and it is still delicious.
You can easily half the recipe for a smaller group.
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