Keyword baked french toast, baked french toast casserole, baked french toast with maple praline
13 to 16 ouncesFrench bread or Challah bread
2cupshalf and half cream
2tablespoonsgranulated white sugar
dash of salt
maple syrup,for topping
1cup (2 sticks)salted butter,melted
1cuplight brown sugar,packed
2tablespoonslight corn syrup
PREPARE THE NIGHT BEFORE:
Slice the French bread into twenty 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 eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt; whisk until blended. Pour the mixture over the bread slices, making sure that all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
PREPARE THE MORNING OF:
Preheat the oven to 350 degrees F. Combine the praline ingredients in a medium bowl and blend well. Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.