Recipes

Ingredients:
1 (13-16 oz) loaf French bread
8 eggs
2 cups half & half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt

Praline topping:
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

Instructions:
(recipe as written, but with our suggestions at the bottom)
Cut the French bread into twenty 1" slices. Arrange the slices in 2+ rows in a buttered 9x13 baking dish, overlapping the slices. Combined the eggs, half & half, milk, sugar, vanilla, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and alst in a bowl. Beat with a rotary beater or whisk until blended but not bubbly. Poor evenly over the bread slices, spooning some of the mixuture in between the slices. Chill, covered, overnight.

For the topping:
Combine the butter, brown sugar, pecans, corn syrup, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in a bowl and mix well. Spread over the bread before baking.

Bake at 350 degrees for 40 minutes or until puffed and light brown. Serve with maple syrup or honey.

Our notes:
Use 1 cup less liquid (either skip the milk or skip 1/2 of the half & half)... it doesn't need quite that much liquid
Make the topping while the oven pre-heats. Don't make it in advance and put it in the fridge, it will be impossible to spread :)
You don't need syrup or honey, this is sweet enough

*** This is a great recipe to prepare in advance for weekend guests.