Baked French Toast Casserole

Father's Day is such a special day for us, well it is special to most people.  But, I like to take the day to really celebrate my husband and what a wonderful father he is to our Munchkin, and what an amazing husband he is.  We will spend the day taking part in our favorite family activities.  So, I like to start off with a very special breakfast.  By special, I mean out of the ordinary for us.  We tend to have a very healthy breakfast each day and may go out on a limb with a pancake Sunday.

Well, I have been making Candied French Toast for special occasions for quite some time.  Any kind of french toast is my husbands favorite.  So for this special occasion, I decided to try this French Toast Casserole I have been drooling over for quite some time.  I have to tell you it is so decadent, so flavorful, so divine....  There are barely words!  The bread tastes like the most incredible bread pudding.  The custard mixture bakes into the bread, and the topping is such a delightful treat.  I will tell you that you can leave the maple syrup off this french toast.  I think it would spoil the flavor.  It is THAT good!!!

My daughter thought it was so good she still won't put down her fork.

Recipe adapted from Paula Deen

French Toast Casserole
butter (for preparing baking dish)
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Prepare 9x13 baking dish by generously buttering the entire dish.  Set baking dish aside.  Slice French bread, on the bias approximately 1-inch thick. Arrange slices in your prepared baking dish in 2 rows, overlapping the slices. Set dish aside.  

In a large bowl, whisk eggs.  Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and whisk until blended but not too bubbly. 

Pour mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated.  Even dunking them in the mixture sometimes.

Cover with foil and refrigerate overnight.  

The next day, preheat oven to 350 degrees F. Scoop out praline topping and make 8 dollops of topping.

Then spread Praline Topping evenly over the bread (like you are icing a cake)

and bake for 40 minutes, until puffed and lightly golden.

Serve with a dollop of butter (room temperature)

Praline Topping 
2 sticks unsalted butter, room temperature

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 mix well with a wooden spoon.

Click here for a printable version of this recipe - The Slow Roasted Italian.com