Description
A Paula Deen recipe from the Food Network...very rich! (A Gloria breakfast treat!)
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Directions
Slice French bread into 20 slices, about 1-inch thick each. Arrange slices in a generously buttered 9x13 inch 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; beat until blended but not frothy. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
Preheat the oven to 350 degrees. Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline topping:
1 cup butter
1 cup packed light brown sugar
1 cup chopped pecans
2 T. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for one Baked French Toast Casserole.
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Ingredients
 1 loaf French bread or 2 loaves Orowheat Cinnamon Swirl bread
8 large eggs
2 cups half-and-half
1 cup milk
2 T. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Dash salt
Praline Topping
Maple syrup
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