Recipe from: Laura Watson
O goodness. This. is. yum. me. People always rave over it! It also makes a great brunch item. Its similar to a bread pudding. Note: This recipe is to sit overnite.
Ingredients
1 loaf French bread (13 to 16 ounces) (or can use cinnamon swirl bread)
7 large eggs
1 cup half-and-half or heavy cream
1/2 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 follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with whisk until blended but not too bubbly. Dip bread in egg mixture on both sides making sure all are covered evenly with the milk-egg mixture. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. Spoon the rest the mixture in between the slices. Cover with foil & refrigerate overnight.
The next day, preheat oven to 350. Heat all Praline ingredients in saucepan on medium til sugar and butter dissolved. Spread praline topping over casserole. Bake for 40-45 minutes, until puffed and lightly golden.
Praline Topping:
1 stick butter
3/4 c. packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup or maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
O goodness. This. is. yum. me. People always rave over it! It also makes a great brunch item. Its similar to a bread pudding. Note: This recipe is to sit overnite.
Ingredients
1 loaf French bread (13 to 16 ounces) (or can use cinnamon swirl bread)
7 large eggs
1 cup half-and-half or heavy cream
1/2 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 follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with whisk until blended but not too bubbly. Dip bread in egg mixture on both sides making sure all are covered evenly with the milk-egg mixture. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. Spoon the rest the mixture in between the slices. Cover with foil & refrigerate overnight.
The next day, preheat oven to 350. Heat all Praline ingredients in saucepan on medium til sugar and butter dissolved. Spread praline topping over casserole. Bake for 40-45 minutes, until puffed and lightly golden.
Praline Topping:
1 stick butter
3/4 c. packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup or maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
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