French toast casserole

By popular demand, my take on Paula Deen's baked french toast:

French Toast Casserole

1 loaf French bread, sliced, or 1 loaf sliced white bread
8 large eggs
2 cups milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt

In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Dip each slice of bread into the egg mixture for several seconds until it is soaking. Arrange bread in a buttered 9 by 13-inch flat baking dish, overlapping the slices.

Praline Topping

1/4 pound (1 stick) butter, softened
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 praline ingredients in a medium bowl and blend well with a fork. Spread over bread. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake 45-60 minutes, or until puffy and lightly golden.

*Note: this recipe feeds a small army. I halve it for our family of 4, and it works out pretty well. When halving it, use an 8x8 or 9x9 pan.