Monday, October 18, 2010

Baked French Toast Strata

This recipe was a huge hit with the entire family. Lately, I've seen several recipes that were similar and actually had a version of baked french toast last weekend. This one was pretty quick and easy and yet tastes like something that you've worked for hours on. It's a must try! And best of all, it can be made the night before and just baked when it's time to eat. It'd be a great Christmas morning meal!

1 loaf French bread
8 large eggs
1 1/2 cups half-and-half
1 1/2 cup milk
3 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Tear french bread (I used half Sara Lee multigrain bread and half french) into pieces that are about the size of a large marshmallow. Cover the bottom of a well buttered 9 x 13" pan. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt in a blender and mix until blended well. Pour mixture over the bread slices. Cover the bread totally and use a spatula to make sure that it's saturated completely with the milk-egg mixture. Cover with foil and refrigerate overnight. (I made it and only waited an hour or so before baking. It was just fine.)

1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 tablespoons light corn syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread topping evenly over the bread and bake for 40 minutes at 350 until puffy and golden. Serve with maple syrup. Enjoy!

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