Praline French Toast Casserole

Everyone will love this! It's very rich, so it goes a long way. This recipe is from Paula Deen (for any other Food Network junkies out there).

13-16 oz. loaf french bread (sliced into 20 l-inch thick slices)

PRALINE TOPPING:
2 sticks butter
I cup brown sugar
1 cup chopped pecans 2 Tbsp light corn syrup 112 tsp cinnamon
1/2 tsp nutmeg

EGG MIXTURE:
2 cups half-and-half
1 cup milk
8 eggs
2 Tbsp sugar
1 tsp vanilla
1/4 t. cinnamon
1/4 t. nutmeg dash of salt

maple syrup for serving

Generously butter a 13-by-9-inch casserole dish (I actually use a roasting pan to prevent boil overs, but you could also just set the 13x9 on a jelly roll pan to catch boil overs).

Mix the ingredients for the above egg mixture together. Place bread slices in the prepared casserole dish (stand them up on end, overlapping slightly, in 2 rows). Drizzle egg mixture over bread, being sure to get it between slices. Cover with plastic wrap and let soak overnight in the refrigerator.

Preheat oven to 350 degrees. Remove casserole from refigerator.

Make the praline topping: Melt the butter in a saucepan. Add the sugar, corn syrup, cinnamon, and nutmeg. Cook 1 to 2 minutes. Stir in the pecans. Pour mixture over the bread and bake for 40 to 55 minutes, until puffed and lightly golden. Allow to sit for 10 minutes before serving. Serve with maple syrup if desired.

Serves 8