French Toast Casserole By Paula Dean

This recipe is featured on Food TV as number four of the top one hundred recipes for 2007. Paula Dean features it in her Brunch episode, which aired in the Spring. It’s rated easy to cook, has a prep time of 20 minutes and takes 40 minutes to cook.

1 loaf French bread
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
Maple syrup

Slice French bread - 20 slices, 1-inch each. Arrange slices in a buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. Mix the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until combined but not too bubbly. Spread mixture over bread slices, making sure they are covered evenly with the milk/egg mixture. Spread some of the mixture in between the slices. Seal with foil and refrigerate overnight.

Preheat oven to 350 degrees F the next morning.

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

Mix all ingredients and blend well.

Any extra bread left over can be used for toast or garlic bread. This casserole yields 6 to 8 servings and is perfect for having a large breakfast with friends or family.