Thursday, June 3, 2010

Baked French Toast Casserole w/Maple Syrup - by Mama Katie

This is a recipe that a friend gave to me from work. It was one of the dishes that was shared at our birthday breakfast. I think it was one of Paula Dean's recipes but with a few minor changes.


1 loaf French Bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Dash salt
Praline Topping, recipe follows
Maple Syrup


Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9x13 inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine eggs, half-and-half, milk, sugar, 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. (I do not leave overnight because it makes it soggy to me. I just prepare it 30-40 minutes ahead).

When ready to bake, preheat oven to 350 degrees F.

Spread Praline Topping (recipe below) evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with Maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Posted by Mama Katie