Baked French Toast Casserole

[BethB]

This is also excellent for a large crowd for breakfast.

Paula Deen’s
Baked French Toast Casserole with Praline Topping and Maple Syrup

1 Loaf sweet French bread (13-16 ozs.)
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

Slice French toast into 20 slices, 1 inch each.
Arrange slices in a generously buttered 9x13 pan , in two rows, overlapping the slices.
In a large bowl, combine eggs, ½& ½ , milk, sugar, vanilla, cinnamon, nutmeg, and salt. Beat with rotary beater or whisk until blended and not too bubbly. Pour mixture over bread slices, making sure all are covered with milk-egg mixture. Spoon some of mixture in between slices. Cover and refrigerate over night.

The next day, preheat oven to 350°
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 butter (2 sticks)
1 Cup light brown sugar, packed
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.

[akulasquirrel]

BethB: That sounds just too good! Unfortunately, I rarely have time to make a dish like that... but I'll try to this winter!