Baked French Toast Casserole

Between the two of us, my sister really is the better baker and cook -- "Hi Annette!". I've been inspired for years by her entertaining skills and eagerness to try new recipes. Of course Annette, being Annette the recipes always turn out great and me being me, am always more than willing to eat what she makes.  She's made this Paula Deen French Toast Casserole on several occasions, sans nuts of course, and I finally decided to give it a try this Fall when I had an abundance of stale bread and pecans to get rid of. This is the perfect make ahead dish for breakfast or brunch. Just prepare it the night before, pop it in the oven in the morning, bake and enjoy.

Ingredients

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 
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

Directions

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

Servings
6 to 8 servings as a main dish

A Broken Oven Tip
Make this casserole without the praline topping and serve with a strawberry or blueberry fruit topping instead.