Praline French Toast Casserole

1 loaf french bread
1.5 cups half and half
1 cup whole milk
6 eggs
1 tablepoon vanilla extract
.5 tsp cinnamon
.5 tsp nutmeg


2 sticks of butter, softened
1 cup light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1tsp cinnamon


Cut bread into thin slices, a little over half an inch thick. Generously grease a 9x13 baking dish, preferably with butter. Arrange the bread in the pan in two layers. Whisk together the milk, half and half, eggs, vanilla, and spices in a mixing bowl until slightly frothy. Pour mixture over the bread in the dish (it doesn't have to cover all of the bread). Cover with foil and refrigerate over night.

In the morning, preheat your oven to 350 degrees (F). Mix together butter, brown sugar, corn syrup, pecans, and cinnamon until smooth, spread over the bread in the baking dish. Place baking dish on a rack in the center of your oven, place a cookie sheet on a rack underneath. Bake for 45 minutes, or until puffy and and slightly golden.