Cinnamon Sauce

By Aunt Margaret Randell

Cinnamon Sauce

1 C. Light corn syrup

1/2 C. Water

2 C. Sugar

2 tsp. Cinnamon

1 C. Evaporated milk

In a med. saucepan mix corn syrup, sugar, water & cinnamon. Bring to full boil over

med. heat, stirring constantly. Continue stirring and boiling for an additional 2 min.

Cool 5 min.; then stir in evaporated milk. Serve warm over pancakes, waffles or

french toast.

Baked French Toast Casserole

By Aunt Margaret Randell

Baked French Toast Casserole

butter (for preparing baking dish)

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Prepare 9x13 baking dish by generously buttering the entire dish. Set baking dish aside. Slice French

bread, on the bias approximately 1­inch thick. Arrange slices in your prepared baking dish in 2 rows,

overlapping the slices. Set dish aside.

In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and whisk until

blended but not too bubbly.

Pour mixture over the bread slices, making sure they are covered evenly with the milk­egg mixture. Spoon

some of the mixture in between the slices. I like to make sure all my slices are good and coated. Even

dunking them in the mixture sometimes.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Scoop out praline topping and make 8 dollops of topping.

Then spread Praline Topping evenly over the bread (like you are icing a cake) and bake for 40 minutes,

until puffed and lightly golden. Serve with a dollop of butter (room temperature)

Praline Topping

2 sticks unsalted butter, room temperature

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup1/2

teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and mix well with a wooden spoon.

Cook's note: The left over's freeze very well. Freeze the left over’s (3 containers if you at 1/4 of it.

When you want a special breakfast just thaw it out & pop it in the oven at 350 degrees for about 10

min.

I mix up the topping the morning I bake it. It spreads easier.