Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

My Visitors

Locations of Site Visitors

Monday, June 6, 2011

Baked French Toast "Casserole" with Maple Syrup

 Recipe courtesy Paula Deen

Prep Time: 20 min
Inactive Prep Time: 8 hr 0 min
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings


  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 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
  • 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 'n 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.

* If I have whole milk on hand, I don't buy half 'n half-- in other words, I end up using 3 cups of whole milk (total).

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.
Bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.
If you want to include it, you prepare the following and spread on top just before baking:

Praline Topping:
  • 1/2 cup (1 sticks) butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 1 tablespoons light corn syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
When I'm preparing the bread for refrigeration over night, I also prepare the following Praline Topping and set that in the refrigerator.  In the morning, I break the 'cooled/stiff' praline mixture up and spread bits of that over the top of the bread slices before baking (sticking some crumbs of it in between the slices).

Spread Praline Topping evenly over the bread and bake for 40-50 minutes, until puffed and lightly golden. Serve with maple syrup

No comments:

Post a Comment