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Mary N's Baked French Toast
Okay, so the name of this recipe is a little long; but you have to give credit where credit is due, so thanks Aunt Mary for this great breakfast recipe. The French toast recipe is easy but does require some forethought and a bit of time to put together. Having guest in for Easter? This breakfast is worthy of the best country Bed and Breakfast lodges. Put it together, let it sit overnight and get the coffee ready. Your guests will follow their noses into the kitchen. Ingredients
- Recipe Summary Complexity: Easy
- Serves: 8
- Category: Breakfast
- Meal: Other (General)
- 1 large bread, French
- 1 Tb butter, unsalted
- 8 large egg
- 2 cup cream, half and half
- 1 cup milk, whole
- 2 Tb sugar, granulated
- 1 tsp vanilla
- 0.25 tsp cinnamon. ground
- 0.25 tsp nutmeg, ground
- 1 pinch salt, table
- 16 Tb butter, unsalted
- 1 cup sugar, brown, light
- 1 cup pecans, chopped
- 2 Tb corn syrup, light
- 0.5 tsp cinnamon. ground
- 0.5 tsp nutmeg, ground
Directions
- Slice French bread into 1-inch slices. Butter a 9 X 13 baking dish. Place slices in 2 overlapping rows. Mix the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt ion a large bowl until just mixed. Pour over the bread, making sure to get mixture between and all over bread slices. Cover with foil and refrigerate over night.
- For the Praline Topping: Combine butter, brown sugar, pecans, light corn syrup, cinnamon and nutmeg in a bowl, mix and allow to sit covered on a countertop over night.
- Baking instructions: Spread the praline topping evenly over the casserole. Pre-heat oven to 350 degrees; bake casserole for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
- More company meals at emealsforyou.com.
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