Baked French Toast
12 slices firm white bread
6 large eggs
2 cups while milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 generous pinches kosher salt
1/2 cup packed dark brown sugar
4 tablespoons butter at room temperature
2 tablespoons maple syrup
1/2 teaspoon ground black or white pepper optional
1/2 cup toasted walnuts optional
Arrange four pieces of bread side-by-side in a square baking dish just big enough to hold them in a single layer and deep enough to hold three stacked slices. Break the eggs into a large bowl and whisk them until they are smooth. Add the milk, vanilla, cinnamon and salt and mix well. Pour a third of the custard over the bread, set a layer of bread on top, cover with half of the remaining mixture, add the remaining slices of bread and top with the rest of the custard. Use a spatula to press down on the bread so that it absorbs the custard. Cover and refrigerate overnight. Preheat the oven to 350 degrees. In a small bowl, mix together the brown sugar, butter, maple syrup and pepper. Fold the walnuts into the mixture. Spread the topping over the bread and bake for 1 hour until a toothpick inserted near the center comes out clean. Remove from the oven, cover and let rest 15 minutes before service.
Makes six to eight servings.
Baked French Toast
1 c. brown sugar
1/2 c. margarine
2 Tbsp. lite corn syrup
5 eggs
1 1/2 c. milk
1 tsp. sugar
1/2 c. nuts (optional)
1 loaf of French Bread, sliced
Heat brown sugar, margarine and syrup until melted together. Pour into 13x9 pan. Arrange bread in a single layer in pan. Beat eggs, add milk and sugar and pour over the bread. Cover and refrigerate overnight. Remove cover and bake at 350 degrees for 30-35 minutes. Let set 5 minutes before serving. You absolutely will not need syrup for this French Toast. It's delicious!!!
Baked French Toast Casserole with Maple Syrup
Yield: 6 to 8 servings
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
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.
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