Good Eating

Later this month, I'm hosting a brunch for rescue mission volunteers, and I've been looking at a few new recipes to serve. Joel and Ty were my guinea pigs for this Baked French Toast Casserole, and I think we all agreed that it's a keeper. The praline topping makes it so delicious, that we didn't even bother with the suggested raspberry syrup.

Baked French Toast Casserole
1 loaf French bread (13 to 16 oz.)
butter, for pan
8 large eggs
2 cups half and half
1 cup milk
2 T. sugar
1 T. vanilla extract
1/2 t. cinnamon
1/2 t. nutmeg
dash salt
Praline topping, see below

Slice French bread into 20 slices, 1 inch thick. Arrange slices in a generously buttered 9 x 13 inch (or larger) baking dish in 2 rows, overlapping the slices. I recommend a dish with deep sides to keep the praline topping from overflowing.
Thank goodness for self-cleaning ovens! ;)

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees. Spread praline topping over the bread and bake for 45 minutes, or until puffed and lightly golden.

Praline Topping:
2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 T. light corn syrup
1/2 t. cinnamon
1/2 t. nutmeg
Combine all ingredients in a medium bowl and blend well.