Baked French Toast Casserole with Maple Syrup

This recipe if from Food Network/Paula Deen.

Ingredients:

    * 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
    * Dash salt
    * Praline Topping, recipe follows
    * Maple syrup

Directions:

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 F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.

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.

Tennessee Pride Hash Brown Casserole

Ingredients:

• 2 pounds of sausage (hot and/or mild)
• 2 cups shredded cheddar
• 1 can cream of chicken soup
• 1 cup sour cream
• 1-8oz. chip dip
• 1 cup onion
• 1/4 cup green pepper
• 1/4 cup red pepper
• Salt and pepper to taste
• 1-30 oz. frozen hash browns, thawed (cubed or shredded)

 Preparation:

• Brown sausage and drain well
• Combine cheese, chicken soup, sour cream, chip dip, onion, peppers, salt and pepper
• Fold in hash browns
• Mix well
• Place in 9 x 13 pan

Baking:
Bake at 350 for one hour or until golden brown.

Tips:
Sometimes I start browning my sausage then add the onions and peppers so they begin cooking and aren't crunchy in the casserole. Depends on your taste!