Baked French Toast Casserole

The first time that my husband came to meet my family in North Carolina, my mom made this for breakfast. He loved it. He continued to talk about it for months afterward. Now, it is one of his favorite treats for me to make. In an effort to be A LITTLE bit healthy, I leave off the Praline topping (also cheaper). I just serve this with maple syrup and fruit.

1 loaf French bread (13 to 16 oz)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 tsp vanilla extract
1/4 tsp cinnamon
dash of salt
Praline topping follows, optional

Directions:
Slice French bread into 20 slices, 1 inch each. Arrange slices in generously greasted 9x13 baking dish in two rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and salt in a large bowl and whisk until blended. Pour mixture over bread slices, making sure all are covered evenly with the mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

Next morning, preheat over to 350 degrees F.

Spread Praline Topping (if using) over the bread and bake for 40 minutes or until puffed and lightly golden. Serve with Maple Syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 tsp ground cinnamon

Combine all ingredients in a medium bown and blend well. Makes enough for Baked French Toast Casserole.