SkyMom loves....Guest Blogger Beth Bryson's FRENCH TOAST CASSEROLE - A PERFECT SUMMER BREAKFAST ITEM

When I saw this on my girlfriend's Beth's Blog...I instantly knew we needed to post this for our 

Sky Ranch SkyMoms...and YES, I need to make this for MY family...

FRENCH TOAST CASSEROLE

 will be perfect for Summer,

we only have 7 more days of getting up and getting ready school!! 

Yipeee!!

Thanks Beth!

This recipe is a MUST for your files!  Easy to prepare and, an INSTANT crowd pleaser.  I truly hope you will make this SOON and, serve it to people you love.

• 
  
• FRENCH TOAST CASSEROLE  
• 1 loaf French bread
• 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.  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.

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.

SUMMER HOSPITALITY FLAIR IDEA:

Plan a summer brunch and invite a few of your dearest friends to come over for this AWESOME French Toast dish and, some hot coffee.  The best part?  Great conversation and laughs to get your summer going in the right direction. 

*Recipe and Photo Credit:  Food TV.