French Toast Casserole

I hope you enjoy this as much as my family and I did. My wonderful neighbor across the street gave us this last week. She had put it into the freezer. I simply let it thaw and then baked accordingly. Even my picky eaters loved it. We also warmed the leftovers the next day and it was still wonderful! My neighbor also told me she lightens it up by using the "light version" of all things listed. i.e. Egg beaters=eggs, 1% milk, fat free 1/2 & 1/2... 1/2 applesauce (where calls for butter), etc... but here it is:

French Toast Casserole

1 loaf French bread (13 to 16 ounces)
1 stick cream cheese cubed into about 20 pieces (optional)
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

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 and intermingle
cream cheese cubes. 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.

This is a wonderful recipe and if I make it only occasionally, I won't change a thing.