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BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

This is from Paula Dean

1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tbs sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash salt
Praline topping, recipe follows
Maple Syrup

Slice French bread into 20 slices. Arrange in buttered 9 x 13 baking dish in 2 rows (on the show she actually stood the pieces up on end), overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar,vanilla, cinnamon, nutmeg and salt and beat until blended but not bubbly. Pour over bread making sure to cover evenly. Cover with foil and refrigerate overnight.

The next day, preheat the oven to 350 degrees.

Spread praline topping evenly over bread and bake for 40 minutes, until puffed and golden. Serve with the maple syrup.

Praline Topping
2 sticks butter, softened
1 cup light brown sugar
1 cup chopped pecans
2 tbs light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Combine all ingredients and blend well.

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Ok. there is drool running down my face at this very moment! This sounds so good!

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