Baked French Toast
Inactive: 8 Hours
- 1 loaf(s) french bread 13 to 16 oz
- 8 large eggs
- 2 can(s) half-and-half
- 1 can(s) milk
- 2 tablespoon(s) granulated sugar
- 1 teaspoon(s) vanilla extract
- 1 dash(es) salt
- Maple syrup
- Praline Topping
- 1/2 pound(s) (2 sticks) butter
- 1 can(s) light brown sugar packed
- 1 can(s) pecans chopped
- 2 tablespoon(s) light corn syrup
- 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.
- Praline Topping:
- Combine all ingredients in a medium bowl and blend well. Store in the refrigerator in a storage container.
- The next day, preheat oven to 350 degrees F. Spread praline topping evenly over the bread and bake for 40 minutes, until puffy and lightly golden brown. Server with maple syrup.
This recipe is a personal recipe added by britjem66 and has not been tested or endorsed by MyRecipes.
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