Tuesday, January 6, 2015

Overnight French Toast

This is delish.  A little goes into the prep, but it's pretty easy overall.  Made for breakfast during a Christmas break, 2014.

Before baking

1 loaf Pepperidge Farms Cinnamon Toast presliced bread
8 large eggs
2 c half and half
1 c milk
2 T granulated sugar
1 t vanilla
1/4 t cinnamon
1/4 t freshly grated nutmeg

Praline topping

1/2 lb butter, softened
1 c brown sugar, packed
1 c chopped pecans
2 T light corn syrup
1/2 t cinnamon
1/2 t nutmeg

Arrange slices of bread in a buttered 9 by 13 pan that can go from the refrig to oven.  Combine eggs, milk, sugar, vanilla, and spices and beat well.  Pour over bread, making sure sauce is between the slices.  Cover with foil, refrigerate overnight.

Next day:  Preheat oven to 350. Make topping by combining all ingredients in a bowl.  Pour over bread and bake for 40 minutes or until done.

Serve with warm syrup, bacon and fresh OJ.