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Baked French Toast Casserole with Praline Butter Recipe

   
 

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     Baked French Toast Casserole with Praline Butter

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 loaf French bread, challah or a pandoro
8 large eggs
1 1/2 cups half-and-half
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
Praline Topping and maple syrup
 
Praline Topping-
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions
Slice French bread into 20 slices, 1-inch each or Slice pandoro horizontally to make star shapes
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, 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. Combine all Praline Topping ingredients in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Serving Suggestions
This was a big hit for Christmas Morning brekkie!


Originally Submitted
1/15/2013





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