Remember the scene in “Kramer vs. Kramer” where Dustin Hoffman tries to make French toast by dunking a piece of white bread in a glass of milk? Here’s a much tastier and less messy method. Watch the discussion below:
RECIPES
Baked French Toast Casserole
Tested in Denver and adapted from a Paula Deen recipe from “Paula’s Home Cooking” on The Food Network, serves 8-10.
Ingredients
1 loaf French bread (13-16 ounces)
8 eggs
1 can evaporated milk
2 cups whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Maple syrup
Praline topping:
1/4 cup (1/2 stick) butter
1 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon ground cinnamon
Directions
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 baking dish in 2 rows, overlapping the slices. In a large bowl, combine eggs, 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.
Combine all praline ingredients in a medium bowl and blend well.
The next day, preheat oven to 350 degrees. Spread praline topping evenly over the bread and bake 40 minutes, until puffed and lightly golden. Serve with maple syrup.
