6-8large eggs I only had 6 eggs left, and it worked just fine!
2cupshalf-and-half
1cupmilk
2tablespoonsgranulated sugar
1teaspoon vanilla extract
1/4teaspoonground cinnamon
1/4teaspoonground nutmeg
Dash salt
Praline Topping:
1/2pound2 sticks butter, melted
1cuppacked light brown sugar
1cupchopped pecans
2tablespoonslight corn syrup
1/2teaspoonground cinnamon
1/2teaspoonground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Instructions
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.