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Here is a recipe for French Toast Casserole from Paula Deen--very yummy and easy to make, and I definitely recommend the praline topping.

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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

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.

If you would like a savory version, here is a recipe from Sara Moulton that I love:

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Cheese Sandwich Souffle

This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak and then bake. (I confess that I dressed it up a little by adding the ham...and that my son Sam insists I should have added even more.) Any flavorful sliced melting cheese and any flavorful pork product cooked bacon, pancetta, prosciutto, or good old-fashioned country ham would work here. This dish can serve as a great light lunch or supper for 2 or because it requires so little prep as the main attraction at a brunch for a bunch of friends.

8 slices homemade-style white bread, 3 to 4 inches square, crusts removed
1/4 pound thinly sliced cheese (Muenster, provolone, fontina or Gruyere)
2 ounces prosciutto or boiled ham, thinly sliced, optional
3 large eggs
2 cups whole milk
1/2 teaspoon kosher salt

Lightly butter an 8-inch square baking dish and arrange 4 slices of the bread flat on the bottom. Cover each with equal amounts of cheese and ham, if desired. Top with the remaining bread.

Beat the eggs lightly in a small bowl and pour in the milk. Season with the salt and blend well. Pour over the sandwiches, cover and refrigerate for 1 hour.

Preheat the oven to 350 degrees F. Bake the sandwiches, uncovered, until lightly browned around the edges and set in the center, 40 to 45 minutes. Serve hot.

Recipes from www.foodnetwork.com