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Paula Dean's Overnight Baked French Toas




Source of Recipe


Paula Dean


List of Ingredients




1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 Tbsp sugar

1 tsp vanilla

1/4 tsp cinnamon

1/4 tsp ground nutmeg

Dash salt

.

-- Praline Topping --

2 sticks butter, nearly melted

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp light corn syrup

1/2 tsp cinnamon

1/2 tsp ground nutmeg

.

Maple syrup, as desired



Recipe



Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9- x 13-inch 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. Spoon some in between the slices. Cover with foil and refrigerate overnight.


Next day, heat oven to 350° F. Make Praline Topping by blending the butter, brown sugar, pecans, corn syrup, cinnamon and nutmeg, and spreading evenly over the bread. Bake 40 minutes, until puffed and lightly golden.

Serve with maple syrup.