baked french toast

brunch is perhaps my favorite meal.  i love the egg-y, syrup-y, bread-y goodness of it all.  i had a few friends over for brunch this past weekend, and a friend made this baked french toast.  i got the recipe from my friend who got it from ms. paula deen.  that's the beauty of cooking - things are passed down, discussed, and shared. 

so here i am passing down the recipe to you, reader.  make it.  love it.  share it.  in that order.

baked french toast

ingredients:
1 loaf of french bread
8 large eggs
2 cups of half and half
1 cup of milk
2 tablespoons of granulated white sugar
1 teaspoon of vanilla
1/4 teaspoon of cinnamon
1/4 teaspoon of ground nutmeg
dash of salt
praline topping
maple syrup

how to:
slice bread into 20, 1-inch slices.  arrange slices in a generously buttered 9x13-inch flat baking dish in 2 rows, overlapping the slices.  in a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt.  beat with a whisk until blended but not too bubbly.  pour mixture over the bread slices, making sure all slices are covered evenly with the milk/egg mixture.  spoon some of the mixture in between the slices
cover with foil and refrigerate overnight
spread praline topping evenly over the bread and bake for 40 minutes at 350, until puffed and lightly golden
serve with maple syrup

praline topping:
2 sticks of butter
1 cup of packed light brown sugar
1 cup of chopped pecans
2 tablespoons of light corn syrup
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
combine all in a bowl and mix well
 
i know, the recipe calls for a lot of butter.  but remember who the author of the recipe is.