Baked French Toast Casserole

I got this yummy recipe from Paula Dean.  It's basically bread pudding, but we eat it for breakfast.  So good!

Ingredients:
• 1 loaf bread (I use cinnamon burst from Great Harvest, but you can use raisin bread, french bread, or white)
• 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
• Praline Topping, recipe follows

Directions:
Break bread into small pieces and arrange in a greased 9x13 baking dish. In a large bowl or blender, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk or pulse until blended but not too bubbly (DO NOT OVER PULSE IF MIXING IN A BLENDER). Pour mixture over the bread cubes, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.  (You can top with praline mixture at this point if desired.)

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup & whipped cream if desired.

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

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.