Options

Format:
Include:
PRINT
Community Recipe
from [reba2011]
Baked French Toast

Baked French Toast

Paula Deen

  • Yield: 1 serving

Ingredients

  • 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

Preparation

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.

Go to Full Version of

Baked French Toast Recipe

advertisement