Baked French Toast

I adapted this recipe from Paula Deen and served it Christmas Morning.  It's really like a warm bread pudding and it was devoured!   Making it again as we have house guests and wanted to share the recipe with my modifications.

Baked French Toast

adapted from 

Paula Deen's Baked French Toast Casserole with Maple Syrup

Ingredients:

• 1 large loaf french bread, sliced to 1/2" thickness
• 8 eggs
• 1 1/2 C heavy cream
• 1 1/2 C half and half
• 1/4 C brown sugar
• 1 t vanilla bean paste
• 1 T freshly grated nutmet
• 1 t cinnamon
• 1/2 t ground cloves
• bit of lemon zest
• 1/2 t salt

Directions:   Slice bread into 1/2" thickens and arrange slices in a greased baking dish, making 2 overlapping rows.  In a large bowl combine eggs, cream, half and half, sugar, vanilla, spices and salt and beat with a whisk until blended together.  Pour the mixture over the bread, making sure to spoon it between the slices, getting each one wet.   Cover with Saran Wrap and refrigerate overnight.

Preheat your oven to 350 degrees.   Remove Saran Wrap and spread topping over the entire top.   Bake for 40 minutes, until  puffed and golden.   Serve!

Praline Topping

Ingredients:

• 2 sticks butter, melted
• 1 C brown sugar, packed
• 1 C chopped nuts
• 2 T molasses
• 1 t fresh grated nutmeg
• 1 t cinnamon
• 1/2 t salt