Ingredients:∙1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and- half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe:
2 cups Blanket maple syrup any flavor
½ cup Chopped Pecans
NOTE: Make praline topping the same day the casserole will be cooked.
Direction: Praline Topping
Pour 2 cups or Blanket Syrup in a pan allow it to heat add pecans cook or 1-2 mins
Directions: French Toast
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).
Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and- half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.