This was served at one of the Gourmet Groups I attended. Delicious!
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 c. half and half
1 c. milk
2 Tbsp. sugar
1 tsp. vanilla extract
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
Praline Topping, recipe follows
1. Slice French bread into 20 slices, 1” each. (Use any extra bread for garlic toast or bread crumbs). Arrange slice in a generously butter 9X13 inch flat baking dish in 2 rows, overlapping the slices, slightly. 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.
2. The next day, preheat to 350°.
3. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
½ pound (2 sticks) butter
1 c. packed light brown sugar
1 c. chopped pecans
2 Tbsp. light corn syrup
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1. Combine all ingredients in a medium bowl and blend well. Makes enough for Bake French Toast Casserole.