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

• 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 Ingredients

• 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

Praline Topping Directions

• Combine all ingredients in a medium bowl and blend well.
• Makes enough for Baked French Toast Casserole.

Source: http://www.foodnetwork.com courtesy of Paula Deen