French Toast Bake

prep time:: 20 min prep, 45 min cook
total time:: 65 min

Makes 6 servings

This is another recipe courtesy of Paula Deen. I have added a little something of my own, Grand Mariner. This is a super rich and very satisfying breakfast dish. I even put whipped cream on mine in place of syrup.

ingredients

Main Ingredients

•1 loaf French bread (13 to 16 oz)
•Butter, for pan
•8 large eggs
•2 cups half-and-half
•1 cup milk
•2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
•Praline Topping, recipe follows

Praline Topping

1/2 lb unsalted butter (2 sticks)
1 cu packed light brown sugar
1 cu chopped pecans
2 tbs light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well.

directions

1
MUST BE DONE THE NIGHT BEFORE.
2
Slice French bread into 20 slices, 1-inch thick each.
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. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
6
THE NEXT DAY, preheat oven to 350F
7
Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with your favorite syrup OR my favorite--whipped cream.