French Toast Casserole
1 loaf French bread (13 to 16 oz)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
1 cup butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Slice French bread into 20 slices, 1 inch thick.
Arrange slices in a generously buttered 9x13 baking dish in 2 rows, overlapping slices.
In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and and beat with wire whisk until well blended.
Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
The next morning, preheat oven to 350 degrees.
Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
Serve with maple syrup. (You don't need syrup if you don't want I use syrup & butter on the table so those who want to go wild can have at it).
Pairs Well With
I took this to my mommy and me brunch potluck and it was a hit So I have since made it for family when they come & stay over..Its SO yummy Not to kind on the hips but we only live once!