Baked French Toast Carrerole with Maple Surup

(from Froggie75’s recipe box)

This is a 2 day process.
Pre-heat oven 350 degrees on day of cooking.

Source: Cathy Collins

Prep time: 20 minutes
Cook time: 40 minutes
Serves 8 people

Categories: Breakfast, Carrerole, French Toast

Ingredients

  • 1 Loaf French bread (13-16 ounces)
  • 8 large eggs
  • 2 C half-and-half
  • 1 C milk
  • 2 T sugar
  • 1 t vanilla extract
  • 1/4 t ground cinnamon
  • 1/4 t ground nutmeg
  • dash salt
  • maple syrup
  • PRALINE TOPPING:
  • 2 sticks butter
  • 1 C packed light brown sugar
  • 1 C chopped pecans
  • 2 T light corn syrup
  • 1/2 t ground cinnamon
  • 1/2 t ground nutmeg

Directions

  1. 1) Slice french bread ino 20 slices, 1 inch each. Arrange slices in a generously buttered 9×13 inch flat baking dish in 2 rows, overlapping the slices.

  2. 2) In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with whisk until blended but not too bubbly.

  3. 3) 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 and refrigerate overnight.

  4. NEXT DAY: Preheat oven @350

  5. Make Praline Topping. (combine all ingredients in a med. bowl and blend well)

  6. Spread topping evenly over the bread and bake for 40 min. until puffed and lightly golden. Serve with maple syrup.

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