If you have a large crowd to feed in the morning, this French Toast Bake is perfect for just that. You can make these in large batches the night before and ready to pop in the oven the morning of.
1 loaf French bread (13 to 16 oz.)
8 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
1/2 lb. (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Cube the French bread into 1″ cubes. Arrange the cubes in a generously buttered 9 by 13-inch flat baking dish as evenly as possible.
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 mixture over the bread cubes, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture where it may be needed. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.