Baked French Toast Casserole

My Mom brought this for my Annual Christmas Brunch. It was sinful! Since this is a Paula Deen recipe it isn't quite healthy, unless 1/2 pound of butter is healthy. The Praline Topping was my favorite part, but it can be done without the nuts for the picky eaters too. Also, it is an overnight-in-the-fridge recipe so it was easy for Christmas morning. Enjoy!

Baked French Toast Casserole

1 loaf French bread

8 large eggs

2 cups half and half

1 cup milk

2 TB sugar

1 tsp vanilla

1/4 tsp cinnamon

1/4 tsp nutmeg

dash of salt

Slice French bread into 20 slices (1" each). Arrange slices in a generously buttered 9 by 13 flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine eggs, 1/2 and 1/2, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat until well blended. Pour mixture over the bread slices, making sure all are covered evenly with the egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

Praline Topping

1/2 pound butter (2 sticks)

1 cup brown sugar

1 cup chopped pecans

2 TB corn syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

Combine in a medium bowl and blend well.

The next day, preheat oven to 350 degrees.

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