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Casserole 1 loaf French bread (13-16 oz.) 8 large eggs 2 c. half-and-half 1 c. milk 2 Tbsp. granulated sugar 1 tsp. vanilla extract 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg dash salt Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9 x 13 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; beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, covering evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. Preheat oven to 350. Spread praline topping over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping 1/2 lb. (2 sticks) butter 1 c. packed light brown sugar 1 c. chopped pecans 2 Tbsp. light corn syrup 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg Combine all ingredients in a medium bowl and blend well. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |