Ingredients
1.5 loaf French bread
8 large eggs
2 cups half and half
1 cup milk
2 Tbsp. sugar
1 tsp. vanilla
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash salt
Praline topping
2 sticks butter
1 cup light brown sugar, packed
1 cup chopped pecans
2 Tbsp. light corn syrup
½ tsp. ground cinnamon
½ tsp. ground nutmeg
Directions
Slice French bread into about 20 slices one inch thick and arrange in a generously buttered 9 X 13-inch 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. Beat with a rotary mixer or whisk until thoroughly blended but not too bubbly. Pour the egg mixture over the bread slices, making sure that the slices are evenly covered. Spoon some of the mixture in between the slices or use a fork to gently press on the slices so that more of the liquid will be drawn into the bread slices as the pressure is released.
Cover with foil and refrigerate overnight. The next day preheat oven to 350 degrees. In a medium bowl mix praline topping ingredients and spread evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Notes: This recipe makes a rather large amount and will easily feed eight to ten for breakfast or brunch, but I am certain that the quantities can easily be cut in half (or possibly less) for a smaller group. Make certain the butter for the topping is at room temperature before mixing or heat butter for a few seconds in microwave.
The dish that I used is an oversized 9 X 13 baking dish and fluid still managed to overflow while baking. (Becky did not say anything but I could sense that she was not thrilled with the sticky mess in her oven.)
My suggestion is to break the casserole into two separate pans or place a cookie sheet under the baking dish to catch any spillover. When I make this recipe again I will use the two dish method. I would not like to lose any of the delicious fluid in the oven. Enjoy.
1.5 loaf French bread
8 large eggs
2 cups half and half
1 cup milk
2 Tbsp. sugar
1 tsp. vanilla
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash salt
Praline topping
2 sticks butter
1 cup light brown sugar, packed
1 cup chopped pecans
2 Tbsp. light corn syrup
½ tsp. ground cinnamon
½ tsp. ground nutmeg
Directions
Slice French bread into about 20 slices one inch thick and arrange in a generously buttered 9 X 13-inch 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. Beat with a rotary mixer or whisk until thoroughly blended but not too bubbly. Pour the egg mixture over the bread slices, making sure that the slices are evenly covered. Spoon some of the mixture in between the slices or use a fork to gently press on the slices so that more of the liquid will be drawn into the bread slices as the pressure is released.
Cover with foil and refrigerate overnight. The next day preheat oven to 350 degrees. In a medium bowl mix praline topping ingredients and spread evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Notes: This recipe makes a rather large amount and will easily feed eight to ten for breakfast or brunch, but I am certain that the quantities can easily be cut in half (or possibly less) for a smaller group. Make certain the butter for the topping is at room temperature before mixing or heat butter for a few seconds in microwave.
The dish that I used is an oversized 9 X 13 baking dish and fluid still managed to overflow while baking. (Becky did not say anything but I could sense that she was not thrilled with the sticky mess in her oven.)
My suggestion is to break the casserole into two separate pans or place a cookie sheet under the baking dish to catch any spillover. When I make this recipe again I will use the two dish method. I would not like to lose any of the delicious fluid in the oven. Enjoy.
