Baked French Toast

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 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. The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

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 Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Another good website I found:
www.cheapcooking.com


-Lori

Roasted Chicken Oreganato

Serves 4-6

10 serving pieces of chicken, skin on

4-6 medium Yukon potatoes

4-5 plum tomatoes

1 large onion

1/4 cup extra virgin olive oil

1/4 cup frest oregano leaves, chopped coarsely

1/2 tsp coarse salt

1/4 tsp freshly ground pepper

Preheat oven to 450 degrees. For this recipe you must preheat.

Cut potatoes, tomatoes and onions into medium chunks. Combine with the chicken pieces in a large roasting pan. Drizzle olive oil over the top. Sprinkle on spices. Toss to combine. Arrange the chicken skin side up on the top of veggies. Bakie at 450 for about 45 minutes or until chicken juices run clear.