Baked French Toast Casserole With Maple Syrup

Recipe Ingredients

1		Loaf French bread - (13 to 16 oz)
8		Eggs (large)
2 cups	474ml	Half-and-half
1 cup	237ml	Milk
2 tablespoons	30ml	Granulated sugar
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
1 pinch		Salt
		Praline Topping
1/2 lb	227g / 8oz	Butter - (2 sticks)
1 cup	160g / 5.6oz	Light brown sugar - (packed)
1 cup	146g / 5.1oz	Chopped pecans
2 tablespoons	30ml	Light corn syrup
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
		Maple syrup - for serving

Recipe Instructions

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 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.

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

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.

Source:
"PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B23) - from the TV FOOD NETWORK"

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