No, this is not health food.  The do-ahead Praline French Toast casserole is for special occasions, like Christmas morning.

And Cousins Weekend.

Little pumpkins and little pumpkin bundt cakes.

Check out the tablecloth.  I found it at a thrift shop in Idaho.  It took me three days to soak the stains out, but now it’s perfect.  I love the colors!

This recipe is all over the internet, but here is my version:

PRALINE FRENCH TOAST

2 loaves of French or Italian bread sliced into 1″ slices, with the crusts removed.
12 eggs
3 1/2 cups milk (combo of cream, half & half, milk–whatever you have)
2 TBS sugar
3 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg

Combine the liquid and beat until mixed.

Grease 2 9 x 13″ pans with butter.  Dip each slice of bread into milk liquid (making sure every slice is coated) and then arrange slices in the pans.  The slices stand up (well, lean against each other at a 45 degree angle) in the pans.  Pour any extra liquid over the bread.  Cover with plastic wrap and refrigerate overnight.

The next morning make the praline topping.  Melt in saucepan:

1 stick butter
3/4 cup brown sugar
1 cup finely chopped nuts (pecans are the best)
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Brush mixture on top of the bread and bake uncovered in a preheated oven at 350 for about 35-40 minutes until puffy and golden.

I served the french toast with sausage and fresh fruit in waffle cone bowls.