Fabulous French Toast Casserole
French Toast
1 (16 oz.) loaf French Bread (or one loaf Challah bread is what I use)
8 large eggs
2 cups half and half
1 cup reg. milk
2 T. sugar
2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
*Slice French bread into 1 inch slices. Arrange slices in a generously buttered 9x13 baking dish in 2 layers overlapping slices if necessary. In a large bowl combine the eggs, both milks and other ingredients except topping.
Beat with whisk until blended well but not too bubbly. Pour mixture over the bread slices, making sure all the bread of both layers are covered. (Pour and turn the bread over and pour again). Cover with foil and refrigerate overnight.
Praline Topping
1 cup butter, melted
1 cup light brown sugar
1 cup pecans, chopped
2 T. light Karo syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg
In the morning when you are ready to bake the casserole, preheat the over to 350*. Combine all the ingredients for the topping in a medium bowl and blend well. Pour the topping evening over the bread slices and bake for 40-45 minutes until puffed and lightly golden. Serve with maple syrup or eat as is. Serves 6-8.
Egg Breakfast Casserole
2 pkgs. shredded hash brown potatoes (the rectangle kind)
8 eggs
2 c. milk
1 lb. cooked and crumbled pork sausage or bacon
2 c. shredded cheddar cheese
Place 6-8 of the hash browns in the bottom of a 9x13 dish to cover the bottom evenly. Beat the eggs and milk then pour over hash browns. Add crumbled sausage or bacon evenly. Sprinkle with cheese. Bake at 375* for 50-60 minutes, until egg is set in center. Cut and serve warm. This can be made the night before and put into the oven in the morning.
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