BAKED FRENCH TOAST CASSEROLE

YOU’LL NEED:

1 Loaf of French bread (definitely try this with Challah or Hawaiian bread)
8 Eggs
1 Pint (2 cups) Daisy half and half
1 C. Tru Moo whole milk
3 T Pioneer sugar
1- 1/2 Tsp. McCormick’s vanilla extract
1/2 Tsp. McCormick’s ground cinnamon
1/2 Tsp. McCormick’s ground nutmeg (freshly ground, if possible)
Dash salt
Cinnamon Crunch Topping
12 T Land O Lake’s butter (1-1/2 sticks)
1 C. light Domino’s brown sugar, packed
1 T light corn syrup
1 Tsp. McCormick’s ground cinnamon
1/2Ttsp. freshly ground nutmeg
Combine ingredients together in a medium sized bowl until well blended. Cover and refrigerate overnight.

HOW TO MAKE:

1-Slice the French bread diagonally into pieces about 1-inch thick.
2-Generously butter a 9″ x 13″ baking dish.
3-In a large bowl, whisk together the eggs, half and half, whole milk, sugar, vanilla extract, cinnamon, freshly grated nutmeg and salt until well blended, but don’t overbeat.
4-Dip each slice of bread into the egg mixture and arrange in pan in two rows.
5-The first piece should be standing, but leaning back against the side of the baking dish, continue dipping and layering the slices until you have two rows of approximately 10 slices each.
6-Pour the remaining egg mixture evenly over the dipped slices of bread. 7-Cover baking dish with aluminum foil and refrigerate overnight.

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