Tuesday, April 10, 2007

Baked French Toast with a Praline Toppin....

Well Sir...if'n there's sumthin that the wife and I really enjoy on Sundays mornin's...it's a great French Toast....and this here recipe sent t'me by Sue Gertson frum Texas is one GREAT recipe'.....Enjoy....

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 ground nutmeg

Dash salt

Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch each.

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, 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.The next day, preheat oven to 350 degrees F. Spread Praline Topping (see ingredients, 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.