| | Directions |
- Generously butter a 9x13 baking dish.
- Slice French bread into 20 slices, 1-inch each. Arrange slices in a prepared pan in 2 rows, overlapping the slices.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat 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.
- For praline topping, Combine all ingredients in a medium bowl and blend well.
- Spread topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup, if desired.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Container: 9x13 baking dish
Servings: 12
|  | | Ingredients | | - | | 1 french or Italian bread loaf |
| - | | 8 eggs |
| - | | 2 cups half & half |
| - | | 1 cup milk |
| - | | 2 tablespoons sugar |
| - | | 1 teaspoon vanilla extract |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/8 teaspoon salt |
| - | | For Praline Topping: |
| - | | 1 cup butter - softened |
| - | | 1 cup brown sugar |
| - | | 1 cup pecans - finely chopped |
| - | | 2 tablespoons light corn syrup |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
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