I got this recipe from a friend in a MOPS group years ago.
French Toast Casserole
Step 1: Bread and Egg Mixture
1 loaf French bread (13 to 16 ounces)
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
Step 2: 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
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). 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 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.
Mix up the Praline Topping and spread it evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Note: You may want to cover it and cook it for 10-20 minutes longer so that the bottom layer will dry out. After forty minutes, it is done, but it is very gooey.
Serve with maple syrup and powdered sugar.