Food Network: Baked French Toast Casserole with Maple Syrup

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Baked French Toast Casserole with Maple Syrup
Recipe courtesy 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.