I  know that many are on the Paula Deen bash wagon right now, but this recipe should be repeated for those who don’t have diabetes.  It’s really easy to make the night before breakfast.  It’s perfect when you need a get out of the house early breakfast, but you aren’t going to have a lot of time in the morning.  Secondly, and more importantly, it is delicious.  So here is Paula Deen’s Baked French Toast with Maple Syrup recipe.

Ingredients:

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

dash salt

Praline topping, recipe follows

Maple syrup

Directions:

Slice French bread into slices.  Arrange slices in a generously buttered 9 x 13 inch baking dish in 2 rows, overlapping the slices.

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.  Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.

The next day, preheat the oven to 350 degrees.

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 the casserole.