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Baked French Toast Casserole with Maple Syrup & Praline Topping

Kraft Memeber Recipe
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Makes: 8 large servings Total Time: 12 hr
Category: Breakfast/Brunch Sub Category: Casseroles & Skillets

what you need
  • 1 loaf (13-16 oz.) French bread
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 Tbsp. granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Dash salt
  • Maple syrup
  • Praline Topping:
  • 1/2 lb. butter (2 sticks)
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 Tbsp. light corn syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
make it
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9x13 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. Beat with electric mixer or whisk until blended, but not too bubbly.

Pour mixture over the bread slices, making sure they are all 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. Combine all praline ingredients in a medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Notes
Average Rating  (1)
Rated  by a cook on 5/3/2006 I made this recipe for Easter brunch. It's from Paula Deen who is a chef from the Food Network channel. I really didn't care for it. The top layer comes out browned and good but the bottom layer comes out mushy and soggy. I think it would turn out better if it was all done in a single layer.
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