Baked French Toast Casserole with Maple Syrup

Source: Paula Deen on The Food Network


Servings: 4-6
Prep Time: 10-15 minutes (plus overnight refrigeration)
Cook Time: 40 minutes
Total Time: 8 hours, 50-55 minutes

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

Directions:

1. 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.
2. 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.
3. 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.
4. Cover with foil and refrigerate overnight.
5. The next day, preheat oven to 350 degrees F.
6. 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.

Comments:

This is actually a recipe I got from Mom, but I figure I'll post it so that's one less she has to worry about posting on here! (I'm anxious to see the whole wheat biscuits and blueberry muffin recipes on here, Mom!)

This casserole is amazing! Mom apparently got it from Ann and raved about it. This year, Mom made it for our family Easter Saturday brunch, and I had already bought the ingredients for our Wihongi Easter brunch on Sunday! It was fun to have a preview before I made it. However, Mom made hers with milk instead of half-and-half and used half the amount of butter. I, on the other hand, made it Paula Deen-style with all the full-fat ingredients. Pretty dang tasty. . .if not exactly waist-friendly!