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August 9, 2004
French Toast Casserole
Frence Toast Casserole
The French toast casserole always receives wonderful reviews and everyone always hits me up for both seconds and the recipe. This is how I first experienced French toast casserole. Erica, who at the time was not my brother’s wonderful girlfriend, presented this dish, received rave reviews and requests for seconds and the recipe.
Due to a long battle with technology I have lost the recipe she sent along, an ancient Fox family secret. I have found another, recipe which also tasted delicious. I'm hoping to get the FFFTC recipe again soon. The one I made is no as sweet, it call for adding everybody's favorite syrup at the end. The FFFTC called for making a syrup or sugary topping/filling and baking it right in. That's the good stuff
Here's second best.
1 loaf French bread (13 to 16 ounces)
8 large eggs
3 cups milk and/or half-and-half
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Dash salt
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.
I also found this bit, I didn't use it, but boy, doesn't it sound good?
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.
Posted by talia at August 9, 2004 9:31 AM