French Toast Casserole from Michael's Banquet House
Posted at: 02/15/2013 3:27 PM
| Updated at: 02/20/2013 1:19 PM
Chef Rick’s French Toast Casserole
1lb loaf of your favorite bread
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
Praline Topping, recipe follows
Slice bread 1-inch slices. (Use any extra bread for garlic toast or bread crumbs). Arrange
slices in a generously buttered 9 by 13-inch baking dish, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg
and salt and 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 cellophane wrap and refrigerate overnight.
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.
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 fresh berries
Great for Easter Brunch