French Toast Casserole

I always like to have some easy make ahead recipes for breakfast for when we have family overnight. I really don't like messing with frying eggs, pancakes, etc. and I find it much easier to make a breakfast casserole ahead of time.  That being said, who doesn't love a a good gooey pecan roll?  Well, this casserole is the best of both worlds!

French Toast Casserole

1 loaf bread (french, italian, white or wheat--your preference)

8 large eggs

2 cups half and half

1 cup milk

2 tablespoons sugar

1 tsp vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

dash salt

Praline topping (recipe follows)

Maple Syrup

Slice bread into 20 slices--1 in. each.  Arrange slices into a generously buttered 9 x 13 flat glass baking dish in 2 rows, overlapping the slices.  In a large bowl, combine: eggs, half & half, milk, cugar, vanilla, cinnamon, nutmeg & salt.  Beat or whisk until blended but not bubbly.  Pour over bread slices, making sure all slices are covered evenly with the mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight.

The next day preheat oven to 350.

Praline Topping:  1/2 pound butter (2 sticks) softened, 1 cup packed light brown sugar, 1 cup chopped peans, 2 tablespoons light corn syrup, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg.

Combine all ingredients in a medium bowl and blend-well, spread evenly over bread Bake for 40 minutes until puffed & lightly brown.

Serve with Maple syrup.

YUMMO!!

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