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Baked French Toast Casserole


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Baked French Toast Casserole

1 loaf French Bread
8 lg. eggs
2 c. half and half
1 c. whole milk
2 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Praline Topping:
1 c. butter (room temperature)
1 c. packed light brown sugar
1 c. chopped pecans
2 T. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Slice the French bread into twenty (20) 1 inch slices. Arrange the slices in a generously buttered 9x13 baking dish in two rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, cinnamon, nutmeg and a pinch of salt. Beat with a whisk until blended, but not too bubbly. Pour over bread slices, making sure all are covered evenly with the milk/egg, spooning some in between the slices. Cover with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees. Combine the Praline Topping ingredients in a medium bowl and spread it evenly over the bread. Bake for 40 minutes, until puffed and lightly brown. Serve with Maple syrup.

 http://www.nancyskitchen.com - Copyright 2017

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