Baked French Toast Casserole with Maple Syrup by Paula Dean

1 loaf French bread (13 to 16 ouncesf)

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 of salt

praline topping (see recipe)

Maple Syrup

Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously b uttered 9 x 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. Next day, preheat oven to 350 degrees, spread Praline Topping evenly over bread and bake for 40 minutes until puffed and lightly golden. Serve with maple syrup. **blogger's note** I find the praline topping is optional -- good with just the syrup too.

Praline Topping:

1/2 pound 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.