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Full Online Book HomeLearning KitchenBreakfastandbrunches - French Toast Praline French Toast Casserole
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Breakfastandbrunches - French Toast Praline French Toast Casserole Post by :RickRaddatz Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2072

Click below to download : Breakfastandbrunches - French Toast Praline French Toast Casserole (Format : PDF)

Breakfastandbrunches - French Toast Praline French Toast Casserole

1 loaf of French Bread (13 to 16 oz)
8 large eggs
2 cups half and half
1 cup milk
2 Tbl. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of salt

Praline Topping:
1 cup (2 sticks) butter at room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Maple syrup if desired


Slice the French bread into twenty 1-inch slices. Arrange the slices in a generously buttered 9x13 inch flat baking dish in two rows, overlapping the slices.

In a large bowl, combine the 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 over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices, too. Cover with foil and refrigerate overnight.

The next day, preheat the oven to 350 degrees. Combine the praline topping ingredients in a medium bowl and spread evenly over the bread.

Bake for 40 minutes, until puffed and golden. Serve with Maple Syrup or honey.
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