Scott's French Toast Casserole

This casserole is a Christmas day tradition in our family! Scott makes it every year. He prepares it on Christmas eve because it needs to set overnight in the fridge and we eat it Christmas morning after it bakes in the oven, with maple syrup. It is delish!
We'll be adding a picture to this recipe when its finished, but for right now you will just have to imagine the yumminess! ;)


Here's the recipe:

French Toast Casserole:

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half and half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13 inch flat baking dish in 2 rows, overlapping the slices. In a large bowl: combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or Wisk 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.

The next day, preheat over to 350 degrees F.

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 of butter)

1 cup of packed light brown sugar.

1 cup of chopped pecans

2 tablespoons of light corn syrup

½ teaspoon ground cinnamon, ½ teaspoon of ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for baked French toast casserole.