Colettes French Toast!

Colette is my sister in-law. She made this recipe for Thanksgiving Morning! It was delicious! Here's what she had to say........

I doubled this recipe and I put most of the praline topping on the bottom and some on the top. You really don't need any syrup and confectioners sugar just for effect. Bon appetite!
Love, Colette

This delicious 12-serving oven baked French toast is prepared the night before, set in refrigerator overnight and then baked in the morning and served with a yummy praline topping. Recipe can be halved for six servings.

INGREDIENTS:
1 loaf French bread
8 eggs
1 1/2 C. half & half
1 C. milk
1 tsp. vanilla
2 T. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

PREPARATION:
Slice bread into 20 one-inch slices. Arrange in a generously buttered 9x13 baking dish. Arrange in two layers, overlapping slices.
In large bowl combine eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt.

Beat until blended but not bubbly. Pour mixture over bread slices evenly. Cover with foil and refrigerate overnight.

Next morning, preheat oven to 350 degrees. Spread Praline Topping (below) over bread. Bake uncovered until golden brown--about 45 minutes. Serve with maple syrup. Serves 12.
Praline Topping

2 sticks margarine or butter 1 C. brown sugar, packed 1 C. pecans 2 T. light corn syrup 1/2 tsp. cinnamon 1/2 tsp. nutmeg
Combine and blend well. Pour over French toast mixture before baking.