Baked French Toast Casserole
I could literally eat this praline topping by the spoonful. It's sweet and rich, and the pecans add a perfect balance of flavors and textures. Using this as a topping for French toast is just evil. It's already good enough on its own, but adding a little sweet crunch on top just blows your mind.
This is a great dish to serve at your next brunch. It is prepared the night before, so all you have to do in the morning is combine the ingredients for the topping and let it bake. Guests will rave over this one, so be sure to add it to your repertoire. I had some leftover after I served this for my girls' day brunch, and it was just as tasty the next morning. Enjoy!
- 1 (13-16 oz.) loaf French bread
- 8 large eggs
- 2 cups half-and-half
- 1 cup reduced-fat 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
- 2 sticks unsalted butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tbsp. light corn syrup
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
Slice French bread into 20 slices, 1-inch each. 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.
Combine all ingredients for the praline topping in a medium bowl and blend with a pastry blender or fork. Sprinkle over the top of the bread.
Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Source: The Savvy Kitchen
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