1 loaf French bread<\/p>\n
8 large eggs<\/p>\n
2 cups half-and-half<\/p>\n
1 cup milk<\/p>\n
2 Tablespoons sugar<\/p>\n
1 teaspoon vanilla<\/p>\n
1\/4 teaspoon cinnamon<\/p>\n
1\/4 teaspoon nutmeg<\/p>\n
Dash of salt<\/p>\n
Slice French bread into 1 inch slices.<\/p>\n
In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until blended, but not too bubbby.<\/p>\n
Dip each slice into bread and arrange slices in a generously buttered 9X13 pan in two rows sitting up, overlapping slices. \u00a0If any is left pour over bread.<\/p>\n
Cover with foil and refrigerate overnight.<\/p>\n
The next morning, preheat oven 350 degrees. \u00a0Spread Praline Topping over bread and bake for about 40 minutes, until puffed and lightly golden<\/p>\n
PRALINE TOPPING<\/p>\n
1\/2 pound butter (USE LESS OR IT WILL SPILL OVER INTO YOUR OVEN)<\/p>\n
1 cup brown sugar<\/p>\n
1 cup chopped pecans (we usually use walnuts)<\/p>\n
2 Tablespoons light corn syrup<\/p>\n
1\/2 teaspoon cinnamon<\/p>\n
1\/2 teaspoon nutmeg<\/p>\n
Combine all ingredients except nuts in a medium bowl. \u00a0Use a pastry cutter. \u00a0When all cut in add nuts and mix. \u00a0Put over French Toast<\/p>\n","protected":false},"excerpt":{"rendered":"
1 loaf French bread 8 large eggs 2 cups half-and-half 1 cup milk 2 Tablespoons sugar 1 teaspoon vanilla 1\/4 teaspoon cinnamon 1\/4 teaspoon nutmeg Dash of salt Slice French bread into 1 inch slices. In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until … <\/p>\n