Baked French Toast Casserole

We are always in search for good brunch or breakfast club recipes and this Paula Deen casserole got our attention. Rich ingredients true to the Paula Deen tradition the praline crust give this casserole a beautiful crunchy sweet crust.

The preparation is not overly tasking but requires refrigeration overnight. Having a nut chopper will save you time with the praline topping. We have tested this twice and both times were delicious. The frist time we found it a little soft, but that was probably due to cooking two things in the oven at one time. This was a hit at the recent office breakfast club and we are sure it is a recipe you will enjoy. While Paula Deen suggests you serve this with syrup, we find it to be rich enough on its own.

RECIPE

(This recipe requires an overnight preparation)

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Praline Topping

1/2 pound (2 sticks) butter, softened
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

Directions

Slice the French bread into 20 slices, about 1-inch thick. Arrange the slices in a generously buttered 9 by 13-inch flat

The next day, preheat the oven to 350 degrees F. While the oven is preheating mix all the parline toppings until well blended.

Spread the praline topping evenly over the bread and bake for 40-45 minutes, until puffed and lightly golden. Serve with maple syrup if desired but this is already very sweet.