Description
A make-ahead breakfast treat!
Ingredients
- FOR THE CASSEROLE:
- 1 loaf French Bread
- 6 Eggs
- 1 cup Half-and-half
- 1 cup Milk
- 2 Tablespoons Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- 1 dash Salt
- Maple Syrup For Serving
- FOR THE TOPPING:
- 1 stick Butter
- 1 cup Brown Sugar
- 1 cup Pecans, Chopped
- ½ teaspoons Cinnamon
- ½ teaspoons Nutmeg
Preparation
1. Slice French bread into 1-inch thick slices. Arrange slices in a buttered 9×13-inch baking dish in 2 rows, overlapping the slices.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended. Pour mixture over the bread, making sure all of the slices of bread are covered evenly with the mixture and making sure to get in between the slices. Cover with foil and refrigerate overnight.
3. When ready to bake, preheat oven to 350 F.
4. Top with praline topping (see step 6 below for instructions) and bake for 40 minutes, until puffed and lightly golden.
5. Serve with maple syrup.
6. To make the praline topping, combing the topping ingredients in a bowl and blend well.
Adapted from Paula Deen.
