Baked French Toast Casserole

First, I wanted to give a big shout-out to the new followers. I'm glad you like this place enough to want to keep reading. Thanks for that! :)
Secondly, a big apology for not posting more recipes lately. With the craziness of last minute Christmas stuff, plus I got sick (the kind that shouldn't be mentioned on a food blog), the blogs are just getting a tad neglected.

Anyways, I thought I'd share this recipe with you. It's one of my favorites, and is such a good one to have if you plan on entertaining family over the holidays. And oh.my.gosh, it's SO ridiculously good. I made it this past summer for some friends that stayed over, and one of my husband's friends asked me to send the recipe to his wife. He didn't stop talking about it.
It's really not that difficult to make. My only advice? Get the bread the no earlier than the day before you make it. Otherwise, it may go stale (or worse) by the time you get around to it. Bakery bread doesn't have as long of a shelf life (found that out the hard way).

Baked French Toast Casserole

Ingredients

• 1 loaf French 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, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). 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
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.