Ingredients
13ozfrench bread,(1 loaf)
6large eggs
2cupshalf and half
1cupmilk
2tbspgranulated sugar
1tspvanilla extract
¼tspground cinnamon
¼tspground nutmeg
dash salt
½lbbutter,(2 sticks) melted
1cuplight brown sugar,packed
1cuppecans,chopped
2tbsplight corn syrup
½tspground cinnamon
½tspground nutmeg
Preparation
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 9×13-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.
