{"id":610,"date":"2010-12-27T12:30:40","date_gmt":"2010-12-27T12:30:40","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=610"},"modified":"2011-01-04T02:25:45","modified_gmt":"2011-01-04T02:25:45","slug":"holiday-baking-baked-french-toast-casserole","status":"publish","type":"post","link":"http:\/\/cookiescupcakesandcardio.co\/?p=610","title":{"rendered":"Holiday Baking- Baked French Toast Casserole"},"content":{"rendered":"

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Christmas Morning!<\/p>\n

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Every Christmas morning my Mom makes Christmas Wife Saver<\/strong>.<\/p>\n

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Christmas Morning Wife Saver<\/p><\/div>\n

You can find it in the Best of Bridge Series<\/em> (if you can’t, let me know and I’ll get you the recipe). \u00a0Nothing is tastier than Wife Saver after you have been working up a sweat unwrapping your Christmas presents and arguing over whose turn it is to open first this round (yes my family must open presents in order!).<\/p>\n

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This year, I set out to find something that complimented my Mom’s signature dish. \u00a0She did the savoury<\/strong>, so of course I went for the sweet<\/strong> . . . Baked French Toast Casserole<\/strong>. \u00a0I have to thank my friend Janine (new name- London’s mom!) for inspiring me to search for a recipe of this sort. \u00a0Every time Janine joins her American relatives across the border, she is in charge of baking French Toast Casserole. \u00a0Since she just had a beautiful baby (London Ashley) I didn’t feel it was the time to ask her to dig into her recipe vault to find her tried and true tasty concoction! \u00a0After searching through my many favourite food sites, I settle on Baked French Toast Casserole with a praline topping.<\/p>\n

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Baked French Toast Casserole <\/span><\/p>\n

Inspired from http:\/\/alyssastwobites.blogspot.com <\/em><\/p>\n

Ingredients:
\n<\/strong>1 loaf of French bread (13 to 16 ounces)<\/span><\/em><\/p>\n

8 large eggs<\/span><\/em><\/p>\n

2 cups half-and-half<\/span><\/em><\/p>\n

<\/span><\/em>2 tablespoons granulated sugar<\/p>\n

1 teaspoon vanilla extract<\/p>\n

1\/4 teaspoon ground cinnamon<\/p>\n

1\/4 teaspoon ground nutmeg<\/p>\n

Praline Topping:<\/strong><\/p>\n

1\/2 cup butter<\/p>\n

1 cup packed light brown sugar<\/p>\n

1 cup chopped pecans<\/p>\n

2 tablespoons light corn syrup<\/p>\n

1\/2 teaspoon ground cinnamon<\/p>\n

1\/2 teaspoon ground nutmeg<\/p>\n

Directions:<\/strong><\/p>\n

Slice French bread into 20 slices, 1-inch each.\u00a0 Arrange slices in a generously buttered 9×13 inch flat baking dish in 2 rows, overlapping the slices.\u00a0 In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater until blended but not too bubbly.\u00a0 Pour mixture over the bread slices, making sure all is covered evenly with the milk-egg mixture.\u00a0 Cover with foil and refrigerate overnight.<\/p>\n

The next day, preheat the oven to 350 degrees F.<\/p>\n

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.<\/p>\n

The original recipe says to serve with maple syrup, but I found that it was definitely sweet enough without it . . . honestly, it was almost too sweet (seriously . . . I know that it doesn’t sound believable!)<\/p>\n

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