|1 Loaf French Bread (13 to 16 ounces)|
|8 Large Eggs|
|2 Cups Half-and-Half|
|1 Cup Milk|
|2 Tbsp. Granulated Sugar|
|1 Tsp. Vanilla Extract|
|¼ Tsp. Ground Cinnamon|
|¼ Tsp. Ground Nutmeg|
|1/2 Lb. Butter (2 Sticks), Melted|
|1 Cup Light Brown Sugar, packed|
|1 Cup Chopped Pecans|
|2 Tbsp. Honey|
|1/2 Tsp. Ground Cinnamon|
|1/2 Tsp. Ground Nutmeg|
- Slice French Bread into 20 slices, 1-inch each.
- Arrange slices in a generously buttered 9 x 13 baking dish in 2 rows, overlapping the slices.
- In a large mixing 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, then flip them over to ensure fully coated.
- Cover with foil and refrigerate overnight.
- Remove the casserole from the oven 20-30 minutes prior to cooking.
- Preheat oven to 350 degrees.
- Prepare Praline Topping. The original recipe calls for 2 Tbsp. light corn syrup, but I use honey. Combine all ingredients in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with warm maple syrup.