Baked French Toast Casserole with Maple Syrup

I have been dreaming about baked french toast for a while now. Breakfast is almost non-existent during the week, so we both love to take our time in on weekends' mornings to put something together that's a little bit more special. I saw this recipe on Food Network, and really wanted to try it.

I have modified the recipe quiet a bit. First of all, I halved the recipe and it came out absolutely perfect! With only myself and Red eating this dish, I thought half would be sufficient for two weekends' mornings. I also didn't leave the bread soak overnight. I read the reviews that said that the casserole turn out soggy, so I thought if I just soak them for 30 min, it may prevent that issue -and I think it did.

We also ran out of brown sugar (gasp!), so I used whatever was left to make the praline. Definitely a little less than what the recipe would have called for, and modified the measurement for the rest the ingredients. The praline was a nice addition on the top. Finally, I still baked half of the recipe for 40 min.

Seriously- run to the kitchen now, and try this! Not only that your whole house would smell like cinnamon, the flavor is so out of the world!

Ingredients

• 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

Directions

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 350 degrees F.

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

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. Makes enough for Baked French Toast Casserole.

Classic French Toast

This is a traditional breakfast recipe using a very simple custard mixture for one of our best-loved breakfast food.

Recipe courtesy of my all time fave woman, Martha Stewart.

Ingredients

Serves 6

• 6 large eggs
• 1 1/2 cups heavy cream, half-and-half, or milk
• 2 tablespoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of salt
• 6 slices (1-inch-thick) bread, preferably day old
• 4 tablespoons unsalted butter
• 4 tablespoons vegetable oil
• Pure maple syrup, for serving (optional)

Directions

1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
3. Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.