Prep 30 mins
Cook 20 hrs
I have never tried this but I saw it on Food Network and it looked soo good.
- 1 loaf French bread (13-16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup skim milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 dash salt
- 1 cup butter
- 1 cup light brown sugar, packed
- 1 cup pecans, chopped
- 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 buttered 9 by 13 bakiing pan in two rows, overlapping.
- In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements).
- Beat with beater until blended but not too bubbly.
- Pour over bread, covering all and spoon inbetween the slices.
- Cover with foil and refrigerate overnight.
- THE NEXY DAY:.
- Preheat oven to 350.
- Make topping by combining all ingredients starting with the 2 sticks of butter.
- Topp the bread and bake for 40 minutes until lightly golden and puffed.
- Serve with maple syrup.
- (Serving = 2 slices with topping.).
This was very good. It's quite sweet, so I think I'll skip the maple syrup next time and rely on the praline topping for that extra measure of sweetness. But the French Toast bakes up so fluffy and just melts in your mouth. Thanks Young Chef 2. We enjoyed this. Made for Spring 2010 Pick-A-Chef.
This is one of Paula Deen's recipe. It is awesome. It is very filling but worth making.