French Toast Casserole with Praline Topping


1 (12 to 16 ounce) loaf French bread
8 eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of salt
Praline Topping:
1 cup butter, softened or slightly microwaved
1 cup brown sugar, packed
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg


Cut loaf of French bread into 1-inch slices. Arrange slices in buttered
13 x 9-inch pan, cutting or breaking pieces to fit and squeezing
in bits and pieces of bread so there is barely any space between
slices. Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon,
nutmeg and salt. Beat with whisk until blended but not bubbly. Pour
evenly over bread slices, spooning some mixture in between cracks.
Chill, covered, overnight.
The next morning, prepare Praline Topping and spread over casserole.
Bake at 350 degrees F, uncovered, for 40 minutes, or until puffed
and light brown. Serve with maple syrup or honey.

Praline Topping
Combine all ingredients. Spread over casserole as directed.

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