Food

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Date Added: 11 / 24 / 2012
Category: Mixed Topics
Words | Pages: 2653 | 11
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Food

View Full Essay Ingredients
  * 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
  * Praline Topping, recipe follows
  * Maple syrup
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 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 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
  *
  * 1/2 pound (2 sticks) butter
  * 1 cup packed light brown sugar
  * 1 cup chopped pecans
  * 2 tablespoons light corn syrup
  * 1/2 teaspoon ground cinnamon
  * 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Ingredients
  * 2 sticks unsalted butter, softened, plus more for pan
  * 1 cup packed brown sugar
  * 1/2 cup granulated sugar
  * 2 1/3 cup all-purpose flour
  * 1 1/4 teaspoon baking soda
  * Pinch fine sea salt, if desired
  * 2 large eggs
  * 2 teaspoons pure vanilla extract
  * 3 cups semisweet chocolate chips
  * 1 to 1 1/2 tablespoons fleur de sel
Directions
Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
Beat your butter in the bowl of a stand mixer until...