Ingredients
| 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 |
| Dash Salt |
| Praline Topping: |
| 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 |
Instructions
- 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.