Recipe by Jamia Motsinger
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.
Top Review by SouthernGirl23
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!!
- 1 loaf French bread (13 to 16 oz)
- 8 large eggs
- 473.18 ml half-and-half
- 236.59 ml milk
- 29.58 ml sugar
- 4.92 ml vanilla
- 1.23 ml cinnamon
- 1.23 ml nutmeg
- 0.25 ml salt
- 236.59 ml butter
- 236.59 ml packed light brown sugar
- 236.59 ml chopped pecans
- 29.58 ml light corn syrup
- 2.46 ml cinnamon
- 2.46 ml nutmeg
Directions See How It's Made
- 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.