1 loaf French bread
8 large eggs
2 cups Half and Half
1 cup milk
2 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
dash salt
maple syrup
Praline Topping:
2 sticks butter (1/2 lb.)
1 cup packed light brown sugar
1 cup chopped pecans
2 T. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Slice French bread into 20 slices 1 inch thick. Arrange slices in a generously buttered 9 x 13 inch baking dish in 2 rows overlapping the slices. In a large bowl combine eggs, Half and Half, milk, sugar, vanilla, cinnamon, nutmeg and salt, then beat with a rotary beater or wisk until blended but not too bubbly. Pour mixture over the bread slices, making sure they are covered evenly with milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
The next day preheat overn to 350 degrees F. Mix the praline topping ingredients and spread evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Note: Casserole good without maple syrup. This recipe was selected as the winning breakfast food recipe featured in the spring 2009 issue of Acres (a small magazine).
8 large eggs
2 cups Half and Half
1 cup milk
2 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
dash salt
maple syrup
Praline Topping:
2 sticks butter (1/2 lb.)
1 cup packed light brown sugar
1 cup chopped pecans
2 T. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Slice French bread into 20 slices 1 inch thick. Arrange slices in a generously buttered 9 x 13 inch baking dish in 2 rows overlapping the slices. In a large bowl combine eggs, Half and Half, milk, sugar, vanilla, cinnamon, nutmeg and salt, then beat with a rotary beater or wisk until blended but not too bubbly. Pour mixture over the bread slices, making sure they are covered evenly with milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
The next day preheat overn to 350 degrees F. Mix the praline topping ingredients and spread evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Note: Casserole good without maple syrup. This recipe was selected as the winning breakfast food recipe featured in the spring 2009 issue of Acres (a small magazine).