1 loaf french bread (13-16 oz.)
8 large eggs
2 c. half and half
1 c. milk
2 T. granulated sugar
1 t. vanilla extract
1/2 t. cinnamon
1/4-1/2 t. nutmeg
dash of salt
Praline Topping:
2 sticks butter, melted
1 c. packed brown sugar
1 c. chopped pecans
2 T. light corn syrup
1/2 t. ground cinnamon
1/4-1/2 t. nutmeg
Slice french bread into one inch slices. Arrange in a generously buttered 9x13 baking dish overlapping the slices.
In a large bowl combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt with a rotary beater
or whisk until blended, but not too bubbly.
Pour mixture over the bread slices. Cover with foil and refrigerate overnight. When ready to bake, remove from refrigerator while oven
preheats to 350 degrees. Combine ingredients for praline topping and spread evenly over casserole. Bake for 40 minutes, or until puffed and
golden brown.
* Praline topping can be made and placed on casserole the night before if desired
* Can also be made with Pepperidge Farm cinnamon swirl bread
* Best when made with slightly stale bread
* Nutmeg is a strong spice, you may want to use slightly less than the recipe calls for
Submitted by Natalie Ring - Finalist in the Favorite Breakfast/Brunch Casserole Recipe Contest
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