Baked French Toast

 Baked French Toast

1 loaf French bread (13 to 16 ounces)         Maple Syrup Praline Topping:

8 large eggs                                                       1/2 pound (2 sticks) butter

2 cups half-and-half                                        1 c packed light brown sugar

1 cup milk                                                         1 c chopped pecans

2 tablespoons granulated sugar                   2 tbsp light corn syrup

1 teaspoon vanilla extract                             1/2 tsp ground cinnamon

1/4 teaspoon ground cinnamon                   1/2 tsp ground nutmeg

1/4 teaspoon ground nutmeg

Dash salt

Directions:

1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).

2.Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

3.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.

4. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

5.Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

In a small saucepan, combine cinnamon, nutmeg, butter, brown sugar, pecans and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes.

Drizzle with Lost Nation's maple syrup.