PRALINE FRENCH TOAST CASSEROLE

This is the perfect overnight casserole.  I serve mine with bacon, sausage, eggs, grits, fresh seasonal fruit, orange juice, and coffee.

1 loaf day old french bread, cut into 1-inch cubes.  8 eggs, beaten, 3 cups heavy whipping cream, 1 (8oz.) package cream cheese, softened, 1/4 cup light brown sugar, 4 teaspoons powdered sugar, 3 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, 1/2 cup maple syrup

Get out a large casserole dish, lightly grease the dish with butter, set aside.  Toast the bread to a light to medium brown, set aside.  Get out a bowl, add the cream cheese and beat with an electric mixer until smooth. add 1/2 cup of the cream mix well.  Layer half the bread cubes in the casserole dish, pour the cream cheese mixture on top.  Add the remaining bread.  Using the same bowl add the powdered and brown sugars, extract, eggs, and salt.  Mix well until there are no lumps.  Pour this mixture over the bread.  Cover the pan and refrigerate for at least 4-hours.  Preheat oven to 350 degrees. Remove pan from the frig and set aside until room temperature.  Pour the topping on top. Bake covered with foil for 20 minutes, remove foil and bake another 10 minutes or until golden brown.  Remove from the oven pour the syrup on top.

PRALINE TOPPING: 2 sticks salted butter, 1 cup light brown sugar, 1 1/2 cup pecans, chop some keep some in half, 2 tablespoons light corn syrup, 1 teaspoon mace.  Get out a saucepan, add the butter.  Melt the butter add the sugar, corn syrup, mace, and nuts, stir for about 5-minutes or until the mixture thickens.