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Baked French Toast Casserole with Maple Syrup

Course: Breakfast
Servings: 6
Author: Paula Deen

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

Instructions

  • 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.

Notes

Recipe By: Paula Deen
Serving Size: 6