French Toast Casserole

You probably think all I do is eat....not true…I take pictures of what I make and eat too! For Christmas, my daughter gave me Photo Shop Elements (can’t imagine how she knew I wanted this…perhaps it was the subtle “If you don’t have my gift yet, I’d like Photo Shop Elements” hint) and I am anxious to learn how to enhance the photos I take so that they are as visually appealing as possible.

I also knit.

Really.

On Christmas morning, I traditionally prepare a breakfast casserole...sometimes I make a panettone bread pudding or a frittata, but this year I made a French Bread Casserole and the photos do not do this beautiful blend of bread, eggs, cream, nuts and spices justice. Definitely not low calorie, but CRAZY good…I served it with fruit to neutralize the artery clogging consequences. It would also make a fabulous brunch dish or pot-luck contribution.

French Toast Casserole

“Night Before” Ingredients
1 French Banquette
8 eggs
1 cup milk
2 Tbls sugar
1 tsp vanilla
¼ tsp cinnamon
¼ tsp nutmeg
Dash of salt

Praline Topping Ingredients
2 sticks of butter, room temperature
1 cup of light brown sugar
1 cup chopped pecans
2 Tbls light corn syrup
½ tsp cinnamon
½ tsp ground nutmeg

Slice bread and place the pieces in rows in a large, buttered casserole dish. Mix the other “night before” ingredients and beat until blended, but not bubbly. Pour over the bread slices, cover and refrigerate overnight. The next day, preheat the oven to 350°. Combine the praline ingredients and spread them evenly over the soaked bread. Bake for 40 minutes until puffed and golden. Serve with syrup, jam, or honey.

This is delectable and it will be hard to resist a second helping.

You've been appropriately warned.

I got this recipe years ago so I don’t know the source. I apologize in advance for not attributing credit.