Best French Toast on the Planet

Thanks to everyone who came to visit the library for this morning’s breakfast. And in response to popular demand, here’s Cathy Boswell’s recipe for the french toast casserole that was such a hit:

Praline French Toast Casserole

1 loaf day-old French bread, sliced about 1 inch thick
8 eggs
2 cups half and half
1 cup heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

• Arrange bread in buttered 9 x 13 baking dish.
• Whisk together eggs, half and half, cream, sugar, vanilla, and spices and pour over bread, coating all slices. Cover with foil and refridgerate overnight.
• Next day, preheat oven to 350 degrees and prepare topping (see below).

Praline Topping
2 sticks butter, softened
1 cup dark brown sugar
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts

Combine all topping ingredients and blend well. Spread evenly over casserole. Bake for 30 to 40 minutes until puffy and golden brown.

Serve with maple syrup.

Also — can omit praline topping and serve with fruit, etc.

YUMMMMMM!