Baked French Toast
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- 1 loaf(s) french bread
- 8 whole(s) large eggs
- 2 cup(s) half and half
- 1 cup(s) milk
- 2 tablespoon(s) granulated sugar
- 1 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) ground nutmeg
- 1/2 pound(s) butter
- 1 cup(s) light brown sugar
- 1 cup(s) chopped pecans
- 2 tablespoon(s) light corn syrup
- 1/2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg
- Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). 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.
- Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
- 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
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
This recipe is a personal recipe added by reba2011 and has not been tested or endorsed by MyRecipes.
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Baked French Toast Recipe at a Glance
- COURSE: Breakfast/Brunch