1 Loaf French Bread
8 Large Eggs
2 Cups Half and Half
1 Cup Milk
2 Tbsp. Sugar
1 Tbsp. Vanilla Extract
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Nutmeg
2 Sticks Butter
1/4 Cup Packed Brown Sugar
1/4 Cup Sugar
1/8 Cup Maple Syrup
1/2 Tsp. Cinnamon
1/2 Tsp. Nutmeg
Slice bread into 1" thick slices, then half those.
Arrange slices in a buttered 9" x 13" baking dish.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended.
Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
Cover with foil and refrigerate overnight.
Combine butter, sugars, syrup, cinnamon and nutmeg in a medium bowl and blend well.
Before baking, spread topping over the bread.
Bake, uncovered, at 350° for 45 minutes.
Adapted from Paula Deen's Baked French Toast Casserole