2006 French Toast Casserole

I went to a meeting for work. A friend asked if I would pick her up for the 30+ mile drive to the meeting. She promised breakfast. I love French Toast and I immediately asked her for the recipe. Here it is:

FRENCH TOAST CASSEROLE 350 degrees , about 60 minutes

1 16-oz loaf French Bread, sliced ½” thick
1 T unsalted butter, softened
8 large eggs
2 c whole milk
2 c ½ & ½
1 T sugar
2 t vanilla extract
½ t ground cinnamon
½ t ground nutmeg

TOPPING:
12 T unsalted butter, softened
3 T corn syrup
1 1/3 c packed brown sugar
1 ½ c pecan pieces

Put oven racks to the middle.
Arrange bread tightly in a greased 9 x 13 inch cake pan ( you should have two layers).
Whisk eggs, milk, ½& ½,sugar vanilla, cinnamon, and nutmeg together in a large bowl. Pour evenly over bread-press to submerge. Let stand so bread will soak up egg in the refrigerator for 1 hour.
FOR TOPPING: When ready to bake, set oven. Mix butter, corn syrup, & brown sugar together in a medium bowl with a rubber spatula until smooth & stir in pecans.
Remove the casserole for the refrigerator. Spoon topping evenly over the casserole
Place on baking sheet and bake 60 minutes or until puffy and golden brown. Cool 10 minutes before serving.

She served this with REAL warmed Maple syrup, whipped cream, and delicious mochas.



Sometimes people bounce into your life...and then out...and then in again. Terri wherever you are I hope we see each other again. She is a small statued dynamo!


Heath Bars
40 soda crackers
1 cup butter
1 cup brown sugar
12 oz chocolate chips
¾ cup almonds, chopped

Line jelly roll pan with foil. Lay crackers on the foil lined pan.
Melt butter and brown sugar in saucepan; bring to a boil for 3-5 minutes. Pour over crackers/
Bake at 350 degrees for 3-5 minutes, until crackers float.
Remove from oven and sprinkle chocolate chips on top. Et stand 1 minute and spread smooth. Add chopped nuts; cut into squares while warm.