Baked French Toast Casserole with Maple Syrup

This was served at one of the Gourmet Groups I attended. Delicious!

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 c. half and half
1 c. milk
2 Tbsp. sugar
1 tsp. vanilla extract
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple Syrup

1. Slice French bread into 20 slices, 1” each. (Use any extra bread for garlic toast or bread crumbs). Arrange slice in a generously butter 9X13 inch flat baking dish in 2 rows, overlapping the slices, slightly. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. 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.
2. The next day, preheat to 350°.
3. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
½ pound (2 sticks) butter
1 c. packed light brown sugar
1 c. chopped pecans
2 Tbsp. light corn syrup
½ tsp. ground cinnamon
½ tsp. ground nutmeg

1. Combine all ingredients in a medium bowl and blend well. Makes enough for Bake French Toast Casserole.