Ingredients
-
1
-
8
-
2
-
1
-
2
-
1
-
1/4
-
1/4
-
1
-
-
-
-
-
-
Directions
Paula Deens “Overnight French Toast”,Its so easy to make & so delish!!! Kids loved it, even the ones who don’t normally eat french toast!,Everytime I make this it looks beautiful and full for about 20 seconds and then goes flat! What am I doing wrong?,My whole family loved it! I didn’t have corn syrup so I substituted with maple syrup & it still came out delicious! I topped it with whipped cream & fresh fruit. I will be making this for Christmas this year. THANK YOU!
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Steps
|
1
Done
|
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 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. |
|
2
Done
|
the Next Day, Preheat Oven to 350 Degrees F. |
|
3
Done
|
Prepare the Praline Topping: |
|
4
Done
|
Combine All Ingredients in a Medium Bowl and Blend Well. Makes Enough For Baked French Toast Casserole. |
|
5
Done
|
Spread Praline Topping Evenly Over the Bread and Bake For 40 Minutes, Until Puffed and Lightly Golden. |
|
6
Done
|
Serve With Maple Syrup. |
