French Toast Casserole

Baked French Toast Casserole

butter (for preparing baking dish)

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows 

Prepare 9x13 baking dish by generously buttering the entire dish.  Set baking dish aside.  Slice French bread, on the bias approximately 1-inch thick. Arrange slices in your prepared baking dish in 2 rows, overlapping the slices. Set dish aside.

In a large bowl, whisk eggs.  Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and whisk until blended but not too bubbly.

Pour mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated.  Even dunking them in the mixture sometimes.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Scoop out praline topping and make 8 dollops of topping.  Then spread Praline Topping evenly over the bread (like you are icing a cake) and bake for 40 minutes, until puffed and lightly golden.  Serve with a dollop of butter (room temperature)





Praline Topping 
2 sticks unsalted butter, room temperature 
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 mix well with a wooden spoon.