Baked French Toast Casserole

Submitted By: Sara_18 (Sara)

loaf French bread (13 to 16 ounces)
8 large eggs (Or use egg beaters - 1/4 cup = 1 egg)
2 cups half-and-half (fat free)
1 cup milk (1 % or fat free)
2 tablespoons sugar (or Splenda)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Dash salt

Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a 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 45 minutes, until puffed and lightly golden.


Here's her (Paula Deen's version) - my changes are in ()
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans (I used 1 cup rolled oats)
2 tablespoons light corn syrup (skipped this)
1/2 teaspoon ground cinnamon (increased to 1 tsp)
1/2 teaspoon ground nutmeg (increased to 1 tsp)

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.