Paula Deen's Pecan Praline Baked French Toast

• Vegetarian

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 2 tbsp Corn syrup, light
  • 1 Maple syrup

• Baking & Spices

  • 1 cup Brown sugar, packed light
  • 3/4 tsp Cinnamon, ground
  • 2 tbsp Granulated sugar
  • 3/4 tsp Nutmeg, ground
  • 2 Praline topping
  • 1 Dash Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Bread & Baked Goods

  • 1 loaf French bread

• Dairy

  • 1/2 lb Butter
  • 2 cups Half and half
  • 1 cup Milk

• Frozen

  • 1 French toast

Found on thetasteplace.com

Description

Ingredients

• French Toast
• Ingredients
• 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
• Praline Topping
• ½ pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Directions

• 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 the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and 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 with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven 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.