Baked French Toast

This is a TOO DIE FOR 
French Toast Recipe.
I love that you prepare it the night before,
and it is ready and beautiful for 
a Weekend breakfast with 
the family-

I am pretty sure that this is a 

Paula Deen recipe,

but I got it from my sister,

who got it from her friend,

who...

well you know how it goes!

Regardless of where it came from

it is one of our favorite breakfasts. 

It has been requested by my kids'

High School to be the breakfast item

I bring once a month to the teacher

appreciation breakfast.

 Baked French Toast Casserole with Maple Syrup

1 loaf French bread (13- 16 oz)                  8 large eggs

2 c. half and half                                         1 c. milk

2 T. Granulated sugar                                  1 t. vanilla extract

¼ t. ground cinnamon                                 ¼ t. ground nutmeg

dash salt

Praline Topping; recipe follows                   Maple syrup

Slice French bread into 20 slices, 1 inch thick. 

Arrange slices in a generously buttered 9 x 13 inch flat baking dish in two 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. 

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

** Praline Topping **

½ lb. Butter                                       1 c. packed brown sugar

1 c. chopped pecans                          2 T. Light corn syrup

½ t. ground cinnamon                        ½ t. ground nutmeg

Combine all ingredients in a medium bowl and blend well.  Makes enough for Baked French Toast Casserole.