French Toast Casserole

Well all you really need to know about this bad boy of a recipe is that it belongs to the fabulous Paula Deen. See, do I even need to tell you how amazing it is? NOPE you just KNOW that it is!!! It doesn't require 19 sticks of butter either so how bad can it be for you - ok well let's just not go that far - it is a Paula Deen recipe but it truly is delicious! It takes a good 12 hours to make because you have to prepare it the night before and let the bread absorb the egg mixture so just remember that! It's perfect for Christmas morning or a yummy Sunday breakfast! Ok, now I'm hungry - let's cook!

Ingredients:

1 loaf French bread (13 to 16 ounces) - I made my own but that was a lot of effort for something I could have just bought at the store - it's totally up to you

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Maple syrup

Directions:

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat 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 and 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 oven to 350 F (175 C).

Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Pictures:

 Before refrigeration.

 After resting in the egg-milk batter overnight.

 Smother it with maple syrup and serve it up hot! It is truly divine!