This dish has been a staple for my mom's Yom Kippur break fast for as long as she's hosted it, so I decided to follow suit. This is perfect for big brunches...or whenever because I could probably eat the whole thing myself. I halved it because I only had a few people over, but it turned out just as delicious. It's super easy, but be prepared to make it in advance since you have to let it refrigerate overnight!
french toast casserole
serves 6-8
13 to 16 ounces bread (she calls for french, but brioche or challah add a great texture and sweeter flavor to this dish)
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
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans (optional; I roasted them and served them on the side)
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
maple syrup
serves 6-8
13 to 16 ounces bread (she calls for french, but brioche or challah add a great texture and sweeter flavor to this dish)
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
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans (optional; I roasted them and served them on the side)
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
maple syrup
Slice French bread into 20 slices, 1-inch each. (If using brioche or challah, I found it's easier to mix evenly if you cube the bread instead of slice it). Arrange slices or cubes in a generously buttered 9 by 13-inch (I used a 9 by 9 with the half recipe) flat baking dish (in 2 rows if you're using slices, 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, or toss cubes until evenly coated. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350º F.
Make Praline topping by mixing together butter, brown sugar, pecans (if using), corn syrup, cinnamon and nutmeg in a medium bowl. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. If you have extra Praline Topping, serve with this as well in case anyone wants to add more!
The next day, preheat oven to 350º F.
Make Praline topping by mixing together butter, brown sugar, pecans (if using), corn syrup, cinnamon and nutmeg in a medium bowl. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. If you have extra Praline Topping, serve with this as well in case anyone wants to add more!
mmmmmmmmmm
