♥♥♥ We are Gliding into the HOLIDAY♥♥♥

We have gone over our list and checked it twice! Realized we are done with the hustle & bustle of the HOLIDAYS!!! Finally the Cards are all sent, the packages that needed to be mailed are on the way, the shopping for presents is done & they are wrapped and under the tree. Most of the food for the Christmas celebration is snugly put away in the fridge & pantry. So we will be cruising into the Christmas Holiday with ease... A first for me... LOL I sure hope that you my friends all are set for the BIG day and will be enjoying it with family & friends as we are...

I have always made some kind of special breakfast for my family on Christmas morning for over 40 years... I have many wonderful casserole recipes that I have used for years... Several years ago a dear friend of mine gave me this recipe for Baked French Toast and it has become our favorite. It is fairly easy to prepare and the best part is you make it the night before... In the morning you just stick it in the oven and bake it while you are opening presents... My Step grandsons love this breakfast and they are very picky eaters... I decided to share it with you all and maybe it can become one of your favorites too... I sure hope so☺

Baked French Toast Casserole with Praline Topping

above photo borrowed from the Internet

1 Loaf french bread (13 to 16 ozs)
8 large eggs
2 cups half & half
1 cup milk
2 TBS. granulated sugar
1 tsp. vanilla
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash salt
Praline Topping
Maple Syrup

Slice French bread into 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.

Praline Topping:

½ pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 TBS. light corn syrup
½ tsp. ground cinnamon
½ tsp. ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Makes enough for Baked French Toast Casserole.

The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and

bake for 40-60 minutes, until puffed and lightly golden.

Serve with maple syrup but it is so sweet you may not need it.

It is hard for me to believe how fast the 4 months have gone by here in Arkansas visiting our daughter and grand kids. In just 2 weeks we will be pulling out in Tassie and heading towards Texas, Arizona and New Mexico.

I am looking forward to the adventure BUT will miss all the kids.

Until Later... Have Fun & Enjoy Life