Baked French Toast Casserole with Maple Syrup

Baked French Toast Casserole with Maple Syrup

Components

     * 1 French bread bread (13 to 16 ounces)
     * 8 large eggs
     * 2 cups half and half
     * 1 cup milk
     * 2 tablespoons granulated sugar
     * 1 teaspoon vanilla extract
     * 1 / 4 teaspoon ground cinnamon
     * 1 / 4 teaspoon ground nutmeg
     * Dash salt
     * Praline Topping, follow guidance
     * Maple syrup
Guidelines
Slice 20 slices, 1 inch of bread in France. (Garlic toast or bread crumbs to use any extra bread). A 13 inch flat baking dish generously by 2 ranks 9 buttered, arranged slices overlapping slices. Eggs found in a large pot, half and half, milk, sugar, vanilla, nutmeg, cinnamon, and salt and mix a rotary beater or whisk until hit with, but not too bubbly. Put mixture on bread slices, making sure that all milk and egg - mix evenly with the included. Spoon some mixture between slices. Cover with cold counter and night.
The next day, 350 degrees F. Preheat the oven
Spread Praline Topping puffed and light golden and cook until the bread evenly on for 40 minutes. Serve with maple syrup.
Topping Praline:

     Butter 1 / 2 * lb (2 sticks) put
     * 1 cup packed light brown sugar
     * 1 cup cut pecans
     * 2 tablespoons light corn syrup
     * 1 / 2 teaspoon ground cinnamon
     * 1 / 2 teaspoon ground nutmeg
Mix all ingredients in a medium bowl and mix well. Ripe for French Toast Casserole Makes enough.