French Toast Casserole

Suzan McAllister

Ingredients

1 loaf Vienna 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
Dash salt
Praline Topping, recipe follows

Directions

Slice bread into 1 1/4 inch slices. 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.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon ground cinnamon
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

NOTES:

Any light, soft bread will work, I've used Vienna bread.  Just slice it really thick.  You want something that will soak up a lot of egg and turn all custardy when you bake it.  The recipe says 1 inch - I probably cut it at 1 1/4 inches.