| FRENCH TOAST CASSEROLE 1 LOAF FRENCH BREAD
8 LARGE EGGS
2 CUPS WHIPPING CREAM
1 CUP MILK
¼ CUP SUGAR
1 TSP. VINILLA
1 TSP. CINNAMON½ TSP. NUTMEGPRALINE TOPPING
2 STICKS BUTTER
1 CUP BROWN SUGAR PACKED
2 CUPS CHOPPED PECANS
3 TABS. LIGHT CORN SYRUP
1 TSP.CINNAMON
1 TSP. NUTMEGTEAR FRENCH BREAD INTO 1” CHUNKS AND PUT INTO A LARGE MIXING BOWL. IN ANOTHER BOWL MIX EGGS,WHIPPING CREAM, MILK,SUGAR,VINILLA,CINNAMON AND NUTMEG AND MIX WELL. POUR OVER BREAD, LET SOAK OVERNIGHT IN REF.WHEN READY TO PREPARE, MELT BUTTER, BROWN SUGER,CORN SYRUP,CINNAMON AND NUTMEG IN A 14” DUTCH OVEN. WHEN EVERYTHING IS MELTED SMOOTH,ADD PECANS AND SPREAD MIXTURE EVENLY OVER BOTTOM OF DUTCH OVEN. ADD THE BREAD MIXTURE OVER THE PRALINE SAUCE AND POUR ANY OF THE EGG MIXTURE THAT HAS NOT BEEN SOAKED UP OVER THE TOP.
BAKE AT 350º FOR 35-45 MINUTES
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