1 loaf French bread (13-16 oz.)
8 large eggs
2 c. half-and-half
1 c. milk
2 Tbsp. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Slice French bread into 20 slices, 1 inch each. Arrange slices in a
generously buttered 9 x 13 flat baking dish in 2 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
beater or whisk until blended but not too bubbly. Pour mixture
over the bread slices, covering evenly with the milk-egg mixture.
Spoon some of the mixture in between the slices. Cover with foil
and refrigerate overnight.
Preheat oven to 350. Spread praline topping over the bread and bake
for 40 minutes, until puffed and lightly golden. Serve with maple
1/2 lb. (2 sticks) butter
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
Combine all ingredients in a medium bowl and blend well.
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