Cheryl’s Baked French Toast Casserole

 

I simply have some of the World’s best cooks as Friends!  And I’m so lucky that they are willing to share their secrets from their kitchens!  So here is another one!

Again, this one is fantastic for a Brunch, and you can prep it all the night before and just pop into the oven!  And great leftovers too!  Try with different flavour syrups, not just Maple!  It’s simply divine!

Cheryl’s Baked French Toast Casserole

1 loaf French bread, cut into 1″ thick slices
8 large eggs
2 cups half & half cream
1 cup milk
2 tbsp sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
Praline Topping (I use Pecans instead)
Maple Syrup or anyother flavour!

Arrange slices of bread into a generously buttered 9 x 13″ baking dish overlapping the slices.

In a large bowl, combine the eggs, half & half cream, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a hand mixer or whisk until blended but not too bubbly.

Pour mixture over the bread slices making sure all are covered evenly.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight.

In the morning, preheat the oven to 350.

Spread the Praline/Pecan topping evenly over the bread and bake for 40 minutes until puffed and lightly golden.  Serve with syrup and enjoy!

 

Praline/Pecan Topping

2 sticks unsalted butter
1 cup packed light brown sugar
1 cup chopped pralines/pecans
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

Combine all ingredients in a medium bowl and blend well.

 

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