1 loaf French Bread (crusty type)
8 large eggs
2 C. half & half
1 C. milk
2 T. Sugar
1 tsp. Vanilla Extract
1/4 tsp. ground Cinnamon
1/4 tsp. ground Nutmeg
Dash of salt
Praline Topping (see recipe below)
Maple Syrup or Honey (served on the side)
Slice French Bread into 20 pieces (1" each). Arrange slices in a sprayed (non-stick) or buttered 9" x 13" baking dish (don't stack slices). In large bowl, combine eggs, ½ and ½, milk, sugar, vanilla, cinnamon, nutmeg & salt. Mix with a whisk until blended. Pour mixture over bread slices making sure all are covered evenly w/ milk/egg mixture. Make sure mixture is between slices turn over slices. Sprinkle some cinnamon over bread. Cover w/ foil and refrigerate over night.
(Prepare ahead and leave out overnight)
1 1/2 sticks butter
1 C. packed light brown sugar
1 C. chopped Pecans
1/2 tsp. ground Cinnamon
1/2 tsp. ground Nutmeg
Mix all until blended * Next day - preheat oven to 350 degrees. *Add 2 T light Corn Syrup to Pecan/Praline Topping. Mix well and spread topping over the bread.
Place foil-pan under baking dish to catch bubbling overflow and
Bake uncovered for 40 - 50 minutes until puffed & lightly golden.
Serve with Maple Syrup
Serves 8 - 12