Overnight French Toast Casserole with Praline Topping

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• French Toast Casserole:
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• 1-2 large French loaf
• 8 large eggs
• 3 cups milk
• 1 Tbsp. vanilla

• Praline Topping:

  1 cup butter, softened but not melted

  1 cup packed brown sugar

  2 T light corn syrup

  
  
  
  

  1. Slice French bread into 20 slices, 1-inch each. (You will have extra bread). Arrange slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, milk, vanilla 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 tightly with Glad Wrap and refrigerate overnight.
  2. The next day, preheat oven to 350 degrees F.
  3. Prepare the Praline Topping:
  4. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
  5. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
  6. Serve with maple syrup.

Deep Dish Brownies
(from Dara Draeger)

1 1/2 cups melted butter
3 cups sugar
1 t. baking powder
3 t. vanilla
2 cups chocolate chips
6 eggs
1 1/2 cups flour (Bob's Red Mill Gluten Free All Purpose Baking Flour)
1 cup cocoa
1 t. salt

Mix until ingredients are just past moist.
Grease a 9x13 pan generously.
Bake at 350 degrees for 40-45 minutes.