Great Scott's Easter Feast Baked French Toast Casserole With Maple Syrup
{{#rendered}} {{/rendered}}Just in time for Easter brunch, The Great Scott reveals his fabulous French toast:
• Praline Topping
Ingredients:
{{#rendered}} {{/rendered}}2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
{{#rendered}} {{/rendered}}2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
{{#rendered}} {{/rendered}}Method:
Combine all ingredients in a medium bowl and blend well.
• French Toast
{{#rendered}} {{/rendered}}Ingredients:
1 loaf French bread
8 large eggs
{{#rendered}} {{/rendered}}2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
{{#rendered}} {{/rendered}}1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
{{#rendered}} {{/rendered}}Dash of salt
Method:
Slice French bread into 20 slices, 1-inch each.
{{#rendered}} {{/rendered}}Arrange slices in a generously buttered 9 by 13-inch flat baking dish in two rows, overlapping the slices.
In a large bowl, combine eggs, half-&-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk.
Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture, cover with foil and refrigerate overnight.
{{#rendered}} {{/rendered}}The next day, preheat oven to 350 degrees F.
Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
— For more information, visit: www.GreatScottChef.com