Cinnamon Bread French Toast Casserole with Praline Topping

I made this recipe up due to my love for cinnamon bread and pecans. I usually make it in a disposable aluminum foil baking pan so it goes directly from the refrigerator to the oven and no risk of cracking the glass baking pan.

18-20 slices cinnamon bread

Custard:

1 1/4 cups whole milk or half-and-half
8 eggs, beaten
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt

Praline Topping:

1/2 cup packed light brown sugar
1/3 cup butter
1/2 cup chopped pecans
1 tablespoon light corn syrup or maple syrup
1/4 teaspoon ground cinnamon

Butter a 13 x 9-inch baking pan. Place the bread slices in two rows overlapping the slices to make them fit.

Mix the custard ingredients and pour over the bread trying to soak the bread completely.

Mix the topping ingredients and pour on top of the bread trying to spread and cover the top evenly.

Cover with aluminum foil and refrigerate for a few hours or overnight.

Bake uncovered in a preheated 350 F for 30-32 minutes. Be careful not too burn the top if you let it go longer.

Serve with maple syrup.

Makes 8 servings