Baked French Toast "Casserole" with Maple Syrup

 Recipe courtesy Paula Deen

Prep Time: 20 min

Inactive Prep Time: 8 hr 0 min

Cook Time: 40 min

Level: Easy

Serves: 6 to 8 servings

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
• 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 'n 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.

* If I have whole milk on hand, I don't buy half 'n half-- in other words, I end up using 3 cups of whole milk (total).

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup.

~~~~~~~~~~~~~~~~~~~~~~~~

If you want to include it, you prepare the following and spread on top just before baking:

Praline Topping:

• 1/2 cup (1 sticks) butter
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1 tablespoons light corn syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

When I'm preparing the bread for refrigeration over night, I also prepare the following Praline Topping and set that in the refrigerator.  In the morning, I break the 'cooled/stiff' praline mixture up and spread bits of that over the top of the bread slices before baking (sticking some crumbs of it in between the slices).

Spread Praline Topping evenly over the bread and bake for 40-50 minutes, until puffed and lightly golden. Serve with maple syrup

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html