Post by Hellonlinks on Jan 1, 2006 17:10:09 GMT -4
BAKED FRENCH TOAST CASSEROLE... 1 Loaf French Bread (pre-sliced works great!)
8 large eggs, lightly beaten
3 Cups milk
2 Tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. Cinnamon
1/4 tsp. nutmeg
Buttery Caramel-Pecan Topping...
1 Cup firmly packed brown sugar
1 Cup chopped pecans
1/2 Cup butter or margarine, softened
2 Tbsp. light corn syrup
1/2 tsp. cinnamon
1/2 tsp nutmeg
Butter a 13 X 9 X 2-inch baking dish. Cut bread into 20 equal
slices (this is why pre-sliced works so well). Arrange bread slices
in 2 rows down the length of dish, overlapping slices.
Combine eggs and next 6 ingredients; pour mixture over bread slices.
Cover and chill overnight. Meanwhile combine brown sugar and
remaining 5 ingredients; cover and chill overnight.
When ready to bake, crumble sugar mixture, which will be very solid,
over bread. Bake at 350 for 40 minutes.
10 small servings; 6 larger servings
8 large eggs, lightly beaten
3 Cups milk
2 Tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. Cinnamon
1/4 tsp. nutmeg
Buttery Caramel-Pecan Topping...
1 Cup firmly packed brown sugar
1 Cup chopped pecans
1/2 Cup butter or margarine, softened
2 Tbsp. light corn syrup
1/2 tsp. cinnamon
1/2 tsp nutmeg
Butter a 13 X 9 X 2-inch baking dish. Cut bread into 20 equal
slices (this is why pre-sliced works so well). Arrange bread slices
in 2 rows down the length of dish, overlapping slices.
Combine eggs and next 6 ingredients; pour mixture over bread slices.
Cover and chill overnight. Meanwhile combine brown sugar and
remaining 5 ingredients; cover and chill overnight.
When ready to bake, crumble sugar mixture, which will be very solid,
over bread. Bake at 350 for 40 minutes.
10 small servings; 6 larger servings