Food Network publishes Paula Deen's recipe for baked French toast casserole with maple syrup on its website, and it calls for ingredients such as French bread, eggs, milk, sugar and cinnamon powder. The casserole is refrigerated overnight before being topped with a praline topping and cooked in the oven.
Start by slicing a 13- to 16-ounce loaf of French bread into 20 1-inch slices. Arrange the slices in two rows in a buttered 9 by 13-inch baking dish with the slices overlapping. In a separate bowl, combine 8 large eggs with 2 cups of half-and-half, 1 cup of milk, 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. Season with 1/4 teaspoon each of ground cinnamon and nutmeg as well as a dash of salt before beating with a whisk until blended. Use the mixture to evenly cover the slices of bread in the pan. Use a spoon to allow the mixture to enter between the slices. Cover with foil before refrigerating it overnight.
Make the praline topping by blending together 1/2 pound of butter, a packed cup of light brown sugar, 1 cup of chopped pecans, 2 tablespoons of light corn syrup and 1/2 teaspoon each of ground cinnamon and nutmeg. Spread the topping evenly over the bread slices before baking the casserole at 350 degrees Fahrenheit for 40 minutes until puffed and lightly golden. Serve the French toast casserole with maple syrup.