Categories: Breakfast, Casserole, Paula Deen

Ingredients

• 1 loaf French bread (13 to 16 oz)
• 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
• 1 dash salt
• Praline Topping:
• 1 cup butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Directions

1. Slice French bread into 20 slices, 1 inch thick.

2. Arrange slices in a generously buttered 9×13-inch baking dish in 2 rows, overlapping slices.

3. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.

4. Pour mixture over bread slices, making sure all are covered evenly with egg mixture.

5. Spoon some of the mixture in between the slices.

6. Cover with foil and refrigerate overnight.

7. The next morning, preheat oven to 350°F.

8. Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.

9. Serve with maple syrup.

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