- French Toast:
- 6 large eggs
- 2 cups half-and-half
- 1 cup low-fat milk
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 pinch salt
- 1 loaf French bread, cut into 1-inch slices
- Praline Topping:
- 1 cup chopped pecans
- 1 cup light brown sugar
- 1 cup unsalted butter, melted
- 2 teaspoons light corn syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons confectioners' sugar, or to taste (optional)
- Generously butter a 9x13-inch baking dish.
- Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
- Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.
04/28/2018
recipepes.com
Baked French Toast Casserole, recipe
PT15M
PT1H
5
455 calories
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