Baked French Toast Casserole

 
Baked French Toast Casserole

   1 loaf French bread
8 large eggs
1  1/2 cups half-and-half
1  1/2 cup milk
3 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Tear french bread (I used half Sara Lee multigrain bread and half french) into pieces that are about the size of a large marshmallow.  Cover the bottom of a well buttered 9 x 13"  pan. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt in a blender and mix until blended well. Pour mixture over the bread slices.  Cover the bread totally and use a spatula to make sure that it's saturated completely with the milk-egg mixture.  Cover with foil and refrigerate overnight.  (I made it and only waited an hour or so before baking.  It was just fine.)

Topping:

1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 tablespoons light corn syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

 Combine all ingredients in a medium bowl and blend well.  Spread topping evenly over the bread and bake for 40 minutes at 350 until puffy and golden. Serve with maple syrup.