PAULA DEENS "OVERNIGHT FRENCH TOAST"

Paula Deens

Provided by Yvonne72

Time 1h

Yield 1 9x13inch Dish, 6-8 serving(s)

Number Of Ingredients 16

1 (13 -16 ounce) French bread
8 large eggs
2 cups half-and-half (* Heavy Whipping Cream also works!*)
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
maple syrup
1/2 lb 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

Steps:

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 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.
Prepare the Praline Topping:.
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.