Baked French Toast Casserole

Photo courtesy of Food Network.

We ate too fast for me to take a picture. LOL

I wanted to make breakfast during our Mammoth trip without having to stand and flip pancakes or French toast the entire time. I decided on this Paula Deen recipe due to the high commenting and ratings on FoodTV.com. I changed it a big (substitute white sugar for corn syrup because I didn't have any). In an effect to streamline packing for our trip, I did the egg mixture and praline mixture (san butter of course) before hand. When we got to the cabin, I just sliced the bread, pour the egg mixture on top, then melted the butter, mixed it with the praline mixture and spread on top! (I didn't do it overnight in fear that it would be too soggy...maybe I'll try it next time, that would make it even easier!) So easy and so delicious. Very fluffy, almost like a bread pudding:

Ingredients

• 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, recipe follows
• Maple syrup

Directions
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.

The next day, preheat oven to 350 degrees F.

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

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

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