1 loaf of French Bread (13 to 16 oz)
8 large eggs (I only use 6)
2 cups half and half
1 cup milk
2T granulated sugar
1t vanilla extract
1/4t ground cinnamon
1/4t ground nutmeg
dash of salt
1 C (2 sticks) butter at room temperature (I do not use this much)
1 C packed light brown sugar
1 C chopped pecans
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Maple syrup if desired
Slice the french bread into twenty 1-inch slices. Arrange the slices
in a generously buttered 9x13 inch
flat baking dish in two 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 over the bread slices, making sure all are covered evenly with the mixture, spooning some
of the mixture in between the slices, too. Cover with foil and refrigerate overnight.
The next day, preheat the oven to 350 degrees.
Combine the praline topping ingredients in a medium bowl and spread evenly
over the bread.
Bake for 40 minutes, until puffed and golden. Serve with Maple Syrup or honey.
Decadent and delicious.