Paula Deens "overnight French Toast"

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

Ingredients

• 1 (13 -16 ounce) french bread
• 8 large eggs
• 2 cups half-and-half (* heavy whipping cream also works!*)
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash salt
• maple syrup
• 1/2 lb 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

Recipe

• 1 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 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.
• 2 the next day, preheat oven to 350 degrees f.
• 3 prepare the praline topping:.
• 4 combine all ingredients in a medium bowl and blend well. makes enough for baked french toast casserole.
• 5 spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
• 6 serve with maple syrup.