>From the Food Network website...
~~~~~
Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Spring Brunch
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 40 minutes
Yield: 6 to 8 servings
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple 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. 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.
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~~~***Rhonda G in Missouri***~~~
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