Baked French Toast Casserole

Music

This is going to be one of those recipes that I really think that y'all are just going to love

I think you'll want to make sure it never leaves your files. You'll use it time and time again

Now we're starting with a good French bread. You can actually use any kind of bread you like

We're going to slice it about an inch thick on the bias. The great thing about this recipe is get the work out of the way before your family and friends get there

And with this dish, you'll always want to start with a generously buttered dish

So we're going to start by just layering our French bread kind of at an angle

and we're going to kind of tuck it in together. It'll probably take about a 13 to 16-ounce loaf of French bread

This bread is so good and fresh, but the wonderful thing about this recipe

is the bread doesn't even have to be fresh because by the time we get through with it

it's gonna be soaked in milk and cream and butter, and that looks just about perfect

And the rest of this bread that you have left over, it'll make great bread crumbs or even croutons

Now we're gonna make the custard to go over this, and this is so very simple

So we're gonna use eight eggs. I really don't think that you can mess this dish up at all

It's so simple to make. Now you could actually do this with a handheld mixer but I just gonna use a whisk To the eggs we going to add about a cup of milk Two cups of cream

Are you catching on? You know what I'm talking about? Why are you going to love this recipe

Just a pinch of salt. Can't have it too sweet, can we? About two tablespoons of sugar to offset that salt

And let's see, we're going to use about a fourth of a teaspoon of cinnamon, a fourth

of a teaspoon of nutmeg. This little machine is just the handiest thing, and about a teaspoon of pure vanilla extract

We're just going to whisk that all together. And if you do decide to whip this with an electric mixer, just make sure you don't get

it too bubbly. Now we're just gonna pour this on top of our bread

just like that, and we're gonna wanna make sure that it goes in between those slices

And just to make sure, gonna go back in there and just help it along a little bit, just like that

I don't think you're ever gonna want French toast any other way after you try this

Now all we're gonna do now is cover this with foil, put it in the refrigerator overnight

and pull it out and bake it tomorrow morning. All right it very obvious that I can wait until tomorrow so I have another one here that been soaking up all that good cream

Look at that. And all we have to do now is make our praline sauce

And we're going to use about one cup of light brown sugar. About two tablespoons of white corn syrup

Half a teaspoon of cinnamon. another half a teaspoon of nutmeg. And we're going to take

don't be surprised, half a pound of butter. Mix in there with it

And you'll want to make sure that your butter is nice and soft. This is our praline sauce

It's going to cover our French toast and give it a nice crunchy topping

And just to make sure it's good and crunchy, we're going to add a cup of pecans to it

All right, we've got that all smoothed out. Now, we're going to just put this on top of our French toast

Going to drop it, and then I'll come back and spread it. You know, this is maybe not one of those dishes

that you'd want to eat every morning. We're just going to smear that on

just like we were frosting a cake. This is really too good to be true

Pralines and bread in one dish. I can hardly stand it It ready to go into the oven We gonna put it in a 350 degree oven and we gonna let this cook for 35 to 45 minutes But guess what

I'm one step ahead. I have one ready. In with the new

and out with the old. Look. Oh, my goodness. Ain't life good

I'm so excited I can't hardly think of what I'm doing. Look

Here we come. Spectacular French toast

What can I say? There's only one thing that this French toast needs

Pure maple syrup. I really hate to eat without y'all. It's tearing me apart

I'm sorry, but I have no words. You're just going to have to make it

Thank you