Baked French Toast Paula Deen

 

BAKED FRENCH TOAST - PAULA DEEN

French Toast:

1 Loaf French bread [13-16 ounces]

8 large eggs

2 cup half and half

1 cup milk

2T sugar

1 t Vanilla

¼ t cinnamon

¼ t nutmeg

Slice bread into slices, 1” each.  Arrange slices in a generously buttered 9x13” pan, in 2 rows, overlapping slices.  In a large bowl, combine the remaining ingredients and beat with a mixer until blended but not too bubbly.  Pour mixture over the 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. 

 

The next day, preheat oven to 350°. 

 

Praline Topping:

2 sticks butter

1 cup packed light brown sugar

1 cup chopped pecans

2 T light corn syrup

½ t  cinnamon

½ t nutmeg

Combine all ingredients in a medium bowl and blend well.  Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup.