French Toast Casserole!

For Cindy & Amber, and because it's really too easy and too good not to share! Take note that you have to start this the night before you want to eat it.

From Paula Deen (in a couple of her cookbooks) - no one ever accused me of cooking light! ;)

Praline French Toast Casserole

8 eggs
1 1/2 cups half-and-half
1/3 cup maple syrup (splurge and get the real thing, trust me!)
1/3 cup packed light brown sugar
10 to 12 slices soft bread, 1 inch thick (I use challah or english muffin bread, either of which you can get from Publix)

Topping:
1/2 cup (one stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans

1. Generously butter a 9x13-inch baking dish (don't be stingy with the butter; of course, Pam works just fine).
2. Mix the eggs, half-and-half, maple syrup, and sugar in a large bowl. Place the bread slices in the baking dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.

The next morning:
3. Preheat the oven to 350. Remove the baking dish from the refrigerator.
4. While you're waiting for the oven to preheat, make the topping: Melt the butter in a saucepan. Add the brown sugar and maple syrup and cook for 1 to 2 minutes (I usually do this over medium heat). Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes.

Kristen's tip - every time I have made this, it has needed the full 55 minutes. BUT - the top starts to get a little dark after around 45 minutes, so I'd suggest cooking it for 45, then covering it with foil for the last 10 minutes. Enjoy!