Baked French Toast with Praline Topping

(Shared recipe submitted by C. Michael Ranck.)

Michael 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

• 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

• 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) 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.

About Michael: Michael is very special to this site for two reasons. He is a trained chef and happens to be my brother. He wanted to share these recipes and hopefully will send more as time goes on. By the way, if you are into model trains, that is another area of his expertise. His e-mail address is trainnut@ptd.net.

Additional recipes submitted by Michael:

• Quick and Creamy Eggless Caesar Dressing
• Nantucket Chicken (Stuffed Breasts with Rice and Cranberries)