Ingredients
\n1 loaf French bread (13 to 16 ounces)
\nButter, for pan
\n8 large eggs
\n2 cups half-and-half
\n1 cup milk
\n2 tablespoons sugar
\n1 tablespoon vanilla extract
\n1\/2 teaspoon ground cinnamon
\n1\/2 teaspoon ground nutmeg
\nDash salt
\nPraline Topping, recipe follows <\/p>\n
Directions
\nSlice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. <\/p>\n
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk 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. <\/p>\n
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. <\/p>\n
Praline Topping: <\/p>\n
1\/2 pound (2 sticks) butter
\n1 cup packed light brown sugar
\n1 cup chopped pecans
\n2 tablespoons light corn syrup
\n1\/2 teaspoon ground cinnamon
\n1\/2 teaspoon ground nutmeg
\nCombine all ingredients in a medium bowl and blend well. Spread over bread as directed above. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 1 loaf French bread (13 to 16 ounces) Butter, for pan 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons sugar 1 tablespoon vanilla extract 1\/2 teaspoon ground cinnamon 1\/2 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Directions Slice French bread into 20 slices, 1-inch thick each. (Use any extra … <\/p>\n