Busters Recipes

Stuffed Praline Pecan French Toast Casserole

Butter

1 8-oz. container whipped cream cheese

1/3 cup chopped pecans

¼ cup packed light brown sugar

2 Tbsp. maple syrup

1/2 tsp. ground cinnamon

2 cups cream

5 eggs

¼ cup granulated sugar

¼ tsp. ground nutmeg

¼ tsp. ground ginger

Pinch of salt

½ tsp. vanilla extract

1 loaf (16 oz.) challah or egg bread, cut into ¾" thick slices ( I couldn't find any, so I used thick cut French bread)

Generously butter a 9 X 13" baking dish.

Bring cream cheese to room temperature. Combine cheese, pecans, brown sugar,

syrup and ¼ tsp. cinnamon; reserve.

Whisk together milk, eggs, granulated sugar, remaining cinnamon, nutmeg,

ginger, salt and vanilla.

Spread one side of each bread slice with the cream cheese mixture; cover

bottom of baking dish, cheese-side up.

When you have one layer down, pour some of the milk mixture over them, then

make second layer, and pour remaining milk mixture over the top.

Also follow recipe for praline topping, and refrigerate overnight as well.

Cover with plastic wrap and refrigerate overnight.

Next morning, preheat oven to 350 degrees. Remove plastic wrap and spread

praline topping evenly over the bread and bake for 40 minutes, until puffed

and lightly golden.

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

Mix well.