Recipe from: Oh My Sugar High
French Toast Ingredients
- 1 loaf French bread 13 to 16 ounces
- 6 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 Ingredients
- 1- 1/2 sticks butter room temperature or softened
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Maple Syrup
Instructions
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Generously butter a 9 x 13 inch baking dish. Slice French bread into 20 slices 1 inch slices. Arrange slices in 2 rows, overlapping the slices in baking dish. (Cutting the bread on the bias would make them interlock a bit better...)
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In a large bowl lightly whisk the eggs, then add 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.
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Spoon some of the mixture in between the slices to make sure that each piece is evenly coated.
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Cover with foil and refrigerate overnight.
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In the morning preheat the oven to 350 degrees. Combine all Praline Topping ingredients in medium bowl and blend well.
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Spread evenly on top of french toast.
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Bake for 50 minutes to get it puffed up and golden brown. Serve with maple syrup.
