- 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
- Dash salt
- Praline Topping, recipe:
- 2 cups Blanket maple syrup any flavor
- ½ cup Chopped Pecans
- Praline Topping:
NOTE: Make praline topping the same day the casserole will be cooked.
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.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.