1 loaf of French Bread (13 to 16 oz)
8 large eggs (I only use 6)
2 cups half and half
1 cup milk
2T granulated sugar
1t vanilla extract
1/4t ground cinnamon
1/4t ground nutmeg
speck of salt
Praline Topping:
1 C (2 sticks) butter at room temperature (I do not use this much)
1 C packed light brown sugar
1 C chopped pecans
2T light corn syrup
1/2t ground cinnamon
1/2t ground nutmeg
Maple syrup or honey (not necessary in my humble estimation!)
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Slice the french bread into twenty 1-inch slices. Arrange the slices in a generously buttered 9x13 inch flat baking 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 beat with a rotary beater or whisk until blended but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices, too. Cover with foil and refrigerate overnight.
The next day, preheat the oven to 350 degrees.
Combine the praline topping ingredients in a medium bowl and spread evenly over the bread. Bake for 40 minutes, until puffed and golden. Serve with Maple Syrup or honey.
From Marcia Adams' Heirloom Recipes, this is the ultimate brunch recipe!
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