Personalized Chef Aprons and More!
Slice French bread into 20 slices, 1-inch each.
(Use any extra bread
for garlic toast or bread crumbs). 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 350F. Spread Praline
over the bread and bake for 40 minutes, until puffed and lightly
golden. Serve with maple syrup.
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
enough for Baked French Toast Casserole.