Baked French Toast Carrerole with Maple Surup
(from Froggie75’s recipe box)
This is a 2 day process.
Pre-heat oven 350 degrees on day of cooking.
Source: Cathy Collins
Prep time: 20 minutes
Cook time: 40 minutes
Serves 8 people
Categories: Breakfast, Carrerole, French Toast
Ingredients
- 1 Loaf French bread (13-16 ounces)
- 8 large eggs
- 2 C half-and-half
- 1 C milk
- 2 T sugar
- 1 t vanilla extract
- 1/4 t ground cinnamon
- 1/4 t ground nutmeg
- dash salt
- maple syrup
- PRALINE TOPPING:
- 2 sticks butter
- 1 C packed light brown sugar
- 1 C chopped pecans
- 2 T light corn syrup
- 1/2 t ground cinnamon
- 1/2 t ground nutmeg
Directions
-
1) Slice french bread ino 20 slices, 1 inch each. Arrange slices in a generously buttered 9×13 inch flat baking dish in 2 rows, overlapping the slices.
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2) In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with whisk until blended but not too bubbly.
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3) 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 and refrigerate overnight.
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NEXT DAY: Preheat oven @350
-
Make Praline Topping. (combine all ingredients in a med. bowl and blend well)
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Spread topping evenly over the bread and bake for 40 min. until puffed and lightly golden. Serve with maple syrup.