"Food is our common ground, a universal experience." - James Beard

Sunday, January 24, 2010

Baked French Toast Casserole with Maple Syrup - from Kate

My friend, Kate, brought this AMAZING breakfast treat to a ladies' brunch we had for Sunday School this weekend. Everyone was raving about how great it was!! I have not made it yet but hopefully will soon - Kent will definitely love it! It is a breakfast version of a bread pudding - and it's so good!!

Baked French Toast Casserole with Maple Syrup
1 loaf French bread
7 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 of salt
Praline Topping (recipe follows)
Maple syrup

Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9 x 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; 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 the oven to 350 degrees. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup.

Praline Topping
3/4 lb butter
1 1/2 cup packed brown sugar
1 1/2 cup chopped pecans
3 tbsp light corn syrup
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Combine all ingredients and blend well.

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