Baked French Toast with Praline Topping

shared-recipes/baked-french-toast-with-praline-topping.html

(Shared recipe submitted by Charles Michael Ranck, Sr.)

Michael, who was known by his middle name, sent this recipe with credit to Kay Reynolds, Reynard House Bed & Breakfast, Waverly, Pa. It is equally good for a family weekend breakfast, special occasion or potluck event. It is quick and easy to prepare and sounds delicious.

Ingredients

   Casserole

• One loaf (13 to 16 ounces) French bread
• 8 large eggs
• 1 cup half & half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Speck of salt

   Praline Topping

• 1 cup butter, softened at room temperature
• 1 cup packed light brown sugar
• 1 cup chopped pecans (optional)
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Maple syrup or honey

For the casserole, slice bread into 20 (1-inch thick) slices. Arrange the slices in a generously buttered 13x9-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt, and beat with a beater or whisk until blended but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the milk-egg mixture, spooning some of the mixture in between the slices, too. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350° F. Combine the praline topping ingredients in a medium bowl and spread it evenly over the bread. Bake for 40 minutes or until puffed and lightly golden. Serve with pure maple syrup or honey.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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