Recipe by Anna T
This is an easy recipe for a brunch or breakfast. It has a wonderful praline topping. It's always a hit!
Top Review by Herne
I make this all the time...I use sweetened condensed milk instead of half-and-half, and I reaplace the french loaf with peppridge farms cinnamon bread. (Sometimes with the raisons if my kids and DH aren't eating!!) VERY GOOD!!!
- 1 (8 ounce) loaf French bread, cut 1 inch slices
- 6 large eggs
- 1 cup milk
- 1 1⁄2 cups half-and-half
- 1 teaspoon vanilla
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon cinnamon (I usually use more)
- 1⁄2 cup butter, softened (I melt mine)
- 1 cup light brown sugar
- 2 tablespoons corn syrup
- 1 cup chopped pecans
Directions See How It's Made
- Butter a casserole dish (large rectangular one).
- Fill dish with bread slices so dish is covered with bread.
- Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon.
- Pour mixture over bread slices.
- Refrigerate overnight (must hold overnight).
- Make topping: Mix butter, brown sugar& corn syrup.
- Stir in pecans.
- Spread evenly over bread slices.
- Bake uncovered until puffed and golden about 40 minutes at 350.
- Let stand 5 minutes before serving.