Paula Deen's French Toast Casserole

OMFGYG! This dish is sinfully delicious. For once Paula only calls for a half pound of butter, but there's plenty of half-and-half and sugar. Either way you slice it, it's good and you'll likely want seconds if not thirds:

Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 8 hours 45 minutes
Difficulty: Moderate (nah, it's pretty easy)

Ingredients
dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cups half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)

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

Directions
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or 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 oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with real maple syrup.

Praline Topping: Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.