Wednesday, March 25, 2009

Carmel French Toast Casserole

2 loaves French bread or Texas toast, 1/2 inch thick slices and cubed
8 large eggs
2 cans (12 ounce ea) evaporated milk (I have also used regular milk)
1 teaspoon vanilla
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 cup brown sugar
1/2 cup butter, melted
3/4 cup brown sugar
4 tablespoons light corn syrup
1/2 cup chopped pecans

Butter a 13-by-9-inch baking dish. Fill pan with half of the bread. Beat eggs, milk, vanilla, nutmeg sugar and cinnamon. Pour over bread. Add second half of bread and mix again. Mix topping and pour over bread. Refrigerate overnight. Bake at 350 degrees for 45 minutes or until golden brown. Let stand 5 minutes before serving. Serves:14

1 comment:

Marti said...

Thanks for the recipe. I will have to add this blog to my blogs I follow list.