PRALINE FRENCH TOAST CASSEROLE

PRALINE FRENCH TOAST CASSEROLE image

Number Of Ingredients 16

1 loaf of French Bread (13 to 16 oz)
6 large eggs
2 cups half and half
1 cup milk
2 Tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt
Praline Topping:
1 1/2 sticks butter at room temperature
1 C packed light brown sugar
1 C chopped pecans
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Steps:

Day ahead: Morning: Cut the french bread into twenty 1-inch slices. Spread out so the slices can dry. Take the butter out to soften. Evening: Butter a 9x13 glass dish. Arrange the bread in the dish in two rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture. Set aside. Combine the praline topping ingredients in a medium bowl. Cover and set aside until the next morning. Turn the slices of bread over so that each slice is coated on both sides. Cover and refrigerate overnight. The next day, preheat the oven to 350 degrees. Spread the praline topping over the bread. Bake for 40 minutes, until puffed and golden.