I really admire those moms that wake up early and make their kids a nice breakfast. They have pancakes and bacon ready for them before school. Yeah I am not one of those moms! I give them the choice of a frozen waffle, or frozen pancakes, or cereal. Never have been a morning person. Never have never will. So an overnight breakfast is right up my alley!! My little baby that was born yesterday, turned 9! Waaaah! I am getting old. I wanted a nice breakfast for him. All I had to do was throw this in the oven and we had a great family breakfast together with the birthday boy! Rating: 3 stars Difficulty of Recipe: 3 stars Things that I changed: I sprinkled some extra cinnamon on top before putting it in the fridge. Things that I would do differently next time: I don’t think an overnight recipe should have the bread slices laying on top of each other. I would definitely cube your french bread if you make this. If you want to lay them on top of each other, barely have them overlap. Will I make this again? Yes. It was delicious. But I will cube the bread next time. Recipe from: Six Sisters
1 loaf french bread(13 to 16 ounces)
6-8 large eggs (I only had 6 eggs left, and it worked just fine!) 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 Dash salt Praline Topping, recipe follows Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. 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. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
1/2 pound (2 sticks) butter, melted 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.