BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

1 (13-16 oz) loaf french bread
8 lg eggs
2 cups half-and-half
1 cup milk
2 tbs sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
praline topping (recipe below)
maple syrup

slice french bread into 20 (1") pieces. arrange slices in a generously buttered 9"x13" baking dish in two rows, overlapping the slices. in a lg bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg & salt. 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. spoon some of the mixture between the slices. cover with foil and refrigerate overnight.

the next day, preheat oven to 350°

spread praline topping evenly over the bread. bake for 40 minutes until puffed & lightly golden. serve with maple syrup.

PRALINE TOPPING:
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbs light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

combine all ingredients in a medium bowl & blend well.

6-8 servings

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