French Toast Casserole

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.

Dubu Buchim (Fried Tofu)

In Korea and the US Tofu comes in large (approximately) 6by4 inch cubes. Cut in half lengthwise and in approximately 10 slices about 1/2 inch thick or to your preference. Fry gently in oil until brown on both sides taking care to not break the tofu. Arrange on dish.

1 clove garlic minced fine
1 stalk green onion (I used an equal amount of white onion and it was still great)
1 tsp Korean chile powder ( or more to taste)
2 Tbsp soy sauce
1 tsp honey sugar (I have ommited and it was still great)
2 tsp sesame oil

Mix all in bowl and keep covered tightly in refrigerator.

This recipe originally came from Maangchi on youtube. You can find her website in the sidebar at right. She has a wonderful channel and has answered so many questions. She is really a sweetheart

Korean Dipping Sauce for Fried Tofu

This sauce is originally for putting on top of deep fried tofu but is so good for lumpia or anything Asian inspired.

1 clove garlic minced fine
1 stalk green onion (I used an equal amount of white onion and it was still great)
1 tsp Korean chile powder ( or more to taste)
2 Tbsp soy sauce
1 tsp honey sugar (I have ommited and it was still great)
2 tsp sesame oil

Mix all in bowl and keep covered tightly in refrigerator.

This recipe originally came from Maangchi on youtube. You can find her website in the sidebar at right. She has a wonderful channel and has answered so many questions. She is really a sweetheart.

Fudge

Butter sides of a 2 qt saucepan. In it combine:

2 cups sugar
6 oz. evaporated milk
1 heaping tablespoon cocoa
dash salt

Cook and stir continuously over medium heat until mixture reaches soft ball stage. Usually takes approx 13 to 15 minutes. Immediately remove from heat. Add
1 tablespoon butter without stirring. Let cool until lukewarm. Add 1 teaspoon vanilla and beat vigorously until fudge stiffens and looses it's gloss. Quickly add nuts if desired and push from pan onto wax paper.