Baked French Toast

***I cut this recipe in half for Matt, Kendall, and I***

 

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

Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices in 2 generously buttered 9 by 13-inch flat baking dish in 2 rows. 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. Cover with foil and refrigerate overnight.

 

The next day, preheat oven to 350 degrees F.

 

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup and powdered sugar.

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. (I left out the pecans because Matt does not like them).

***recipe adapted from Paula Deen

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