Paula Dean's Baked French Toast Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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
• 1 dash salt
• 1/2 lb butter, softened at room temperature
• 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

Recipe

• 1 slice french bread into 20 slices, 1-inch each. arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
• 2 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.
• 3 cover with foil and refrigerate overnight.
• 4 the next day, preheat oven to 350 degrees f.
• 5 combine all ingredients for the praline topping in a medium bowl and blend well. spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
• 6 serve with maple syrup.