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Categories:
Bread eggs milk sugar vanilla ground cinnamon ground nutmeg salt butter brown sugar pecans light corn syrup ground cinnamon ground nutmeg
Viewed: 31 - Published at: 9 years agoIngredients
- 1 loaf of French Bread (13 to 16 oz)
- 6 large eggs
- 2 cups half and half
- 1 cup milk
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- dash of salt
- Praline Topping:
- 1 1/2 sticks butter at room temperature
- 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
Method
- Day ahead:
- Morning: Cut the french bread into twenty 1-inch slices. Spread out so the slices can dry. Take the butter out to soften.
- Evening: Butter a 9x13 glass dish.
- Arrange the bread in the 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 whisk until blended but not too bubbly.
- Pour over the bread slices, making sure all are covered evenly with the mixture. Set aside.
- Combine the praline topping ingredients in a medium bowl. Cover and set aside until the next morning.
- Turn the slices of bread over so that each slice is coated on both sides. Cover and refrigerate overnight.
- The next day, preheat the oven to 350 degrees.
- Spread the praline topping over the bread.
- Bake for 40 minutes, until puffed and golden.
