Thursday, April 3, 2008

Baked French Toast Casserole

Adapted from Paula Deen
1 loaf French bread (took 2 homemade loaves to get 20 1 inch slices)
1-1/2 cups All Whites (8 eggs)
2 cups fat free half-and-half
1 cup skim milk
2 tablespoons Splenda Sugar Blend
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 11 x 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.

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

Praline Topping:
1 stick butter
1/2 cup packed light brown sugar
3/4 cup chopped almonds
1 tablespoons brown sugar corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg