Overnight Pecan Praline Baked French Toast

What You'll Need

• one loaf french bread (13 to 16 ounces)
• 6-8 large eggs (I only had 6 eggs left, and it worked just fine!)
• tow cups half-and-half
• one cup milk
• tow tablespoons granulated sugar
• one teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

How to Make It

1. Slice French bread into 20 slices, 1-inch each.
2. (Use any extra bread for garlic toast or bread crumbs).
3. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
4. 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.
5. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
6. Spoon some of the mixture in between the slices.
7. Cover with foil and refrigerate overnight.
8. The next day, preheat oven to 350 degrees F.
9. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
10. Serve with maple syrup.

Praline Topping

11. 1/2 pound (2 sticks) butter, melted
12. 1 cup packed light brown sugar
13. 1 cup chopped pecans
14. 2 tablespoons light corn syrup
15. 1/2 teaspoon ground cinnamon
16. 1/2 teaspoon ground nutmeg
17. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.