- 1 loaf french bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half – n – half
- 1 cup milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- dash salt
- 1/2 lb (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tbsp light corn syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Preheat oven to 350 degrees
- Grease 9X13 baking dish
- Slice bread into 20 slices, 1 inch each. (Use any extra bread for garlic toast or bread crumbs). Let dry out if fresh
- Arrange slices in a generously buttered baking dish in 2 rows, overlapping the slices.
- In a large bowl, combine the eggs, half-n-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
- Next day preheat oven to 350 degrees
- Make praline topping – combine all ingredients in a medium bowl and blend well.
- Spread evenly over the bread
- Bake for 40 minutes, until puffed and lightly golden.
- Serve with maple syrup
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