FRENCH TOAST CASSEROLE WITH PRALINE TOPPING
1 (12-16 oz.) loaf French bread
2 C. half-and-half
1 C. whole milk
2 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Dash of salt
Cut loaf of French bread into 1-inch slices. Arrange slices in buttered 13 x 9-inch pan, cutting or breaking pieces to fit and squeezing in bits and pieces of bread so there is barely any space between slices.
Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg and salt. Beat with whisk until blended but not bubbly. Pour evenly over bread slices, spooning some mixture in between cracks. Chill, covered, overnight.
The next morning, prepare Praline Topping and spread over casserole. Bake at 350ÂºF, uncovered, for 40 minutes, or until puffed and light brown. Serve with maple syrup or honey.
1 C. butter, softened or slightly microwaved
1 C. brown sugar, packed
1 C. chopped pecans
2 T. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Combine all ingredients. Spread over casserole as directed.