Here is one for the sweet tooth in all of us. Not recommended for those watching their waistline.
Baked French Toast Casserole
1 loaf French bread or another thickly sliced bread (13 to 16 ounces) � about 20 slices
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 package cream cheese (room temperature)
� cup confectioners sugar
Dash salt
Praline Topping, recipe follows
Maple syrup (optional)
Mix the room temperature cream cheese and confectioner�s sugar in a medium bowl. Spread the mixture on the tops of the bread slices. Arrange bread slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows. Slightly overlap the slices but do not overload the dish. Use a second smaller dish if necessary.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. 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 refrigerate overnight.
The next day, preheat oven to 350 degrees F.
If the bread did not absorb most of the egg mixture then remove enough to just lightly coat the bottom of the dish. Too much will make the toast soggy. Before baking, spread Praline Topping (see below) evenly over the top of the bread slices and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French toast Casserole.
