This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking.
- 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
- 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
- Slice French bread into 20 slices, 1 inch thick.
- Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
- 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.
- Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
- Spoon some of the mixture in between the slices.
- Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350°F.
- Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
- Serve with maple syrup.
I absolutely love this recipe and have been making it for awhile; however, I just can't in good conscience feed my family something that has almost 64 grams of fat per serving!! I've made some slight adjustments, and it tastes almost exactly the same, in fact, we like it better - not SO rich and greasy: I use egg beaters instead of whole eggs; whole milk instead of half and half; spray the pan with Pam; cut the topping amount in half. Drops the fat grams to 15-20 per serving - still high, but at least reasonable. But it is a fabulous recipe - enjoy!!
Loved the praline topping on this. I reaad the reviews about some people finding this soggy after baking. So I looked up other recipes like this one. My findings were that the egg/milk ratio in this recipe were higher then others. The 1 cup of milk was not added when I made this, which worked well. Topping: I melted the butter added everything into the pan stirred and poured over bread mixture. I baked it at 400 degrees for 1 hour. I found that the top burnt because of the higher temp. So next time I will cover with foil for the first 45 minutes. Thank you for posting. I forgot to say I made this for my DD's prom breakfast at our house 4/2008. We have 6 guest here at 4:30 AM
I use this recipe everytime I have extra company staying over. I usually add a tsp of almond extract along with the vanilla. Gives it that extra something special. It's simply decadent and always a hit, thanks for posting!