Baked French toast Casserole (Paula Deen's recipe)

Julie, over at Three against one, is having her Tuesday Tasties. She is hosting a Holiday recipie party. Go check it out after you read this YUMMY breakfast casserole from Food networks, Paula Deen. I have my family over every Christmas morning for a brunch, and make this along with some egg casseroles....it is to DIE FOR!!! And it is sooo easy, as you prep it the night before and just pop it in, in the morning, the smell as we open up the kids presents is WONDERFUL!!

1 loaf french bread
8 large eggs
2 cups half and half
1 cup milk
2 tblspoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt

Slice french bread into 20 slices, 1inch each. Arrange slices in a generously buttered 9x13 baking dish, in 2 rows, overlapping slices. (I usually just jam them in all over, the more the better). In a large bowl, combine the eggs, half and half, milk sugar, vanilla, cinnamon, nutmeg and salt. Beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrig. overnight.

The next day, preheat oven to 350degrees.

Spread Praline Topping (below) over the bread and bake for 40minutes, until puffed and lightly golden. The recipie states to serve with maple syrup. But I never do, it is delicious on its own.

Praline Topping: (AKA to die for)
1/2 pound (2sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
combine all ingredients in a bowl and blend well.

This is the easiest, most yummiest thing that will ever pass your lips and land on your hips:)