1 Loaf French Bread (13-16 oz)
8 Large eggs
2 C Half/Half
1 C Milk
2 TBS sugar
1 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash salt
Praline Topping Ingredients:
2 sticks butter
1 C packed light brown sugar
1 C chopped pecans
2 TBS light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Directions:
- Slice French Bread into 20 slices (1 in. each). (Use any extra bread for garlic toast or bread crumbs)
- Arrange slices in a generously buttered 9x13 flat baking dish in 2 rows, overlapping the slices.
- In a large bowl combine Eggs, Half/Half, Sugar, Vanilla, Cinnamon, Nutmeg & salt.
- Beat with rotary beater or whisk until blended, but not too bubbly.
- Pour mixture over the bread slices, making sure all are covered evenly with milk/egg mixture.
- Spoon some of the mixture between slices.
- Cover with foil & refrigerate overnight.
- Next Day, preheat oven to 350 degrees.
- Spread Praline Topping evenly over the bread & bake for 40 minutes (uncovered) until puffed and lightly golden. Serve with maple syrup.
