- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- two tablespoons granulated sugar
- 1 teaspoon vanilla flavoring
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Walnut syrup
- Praline Topping:
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- two tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Slice French bread into 20 slices, 1-inch each. (Use any other bread for garlic clove toast or bread crumbs ). Arrange slices inside a generously buttered 9 by 13-inch flat baking dish by 50 percent rows, overlapping the slices. Inside a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat having a rotary beater or whisk until blended although not too bubbly. Pour mixture within the bread slices, ensuring each one is covered evenly using the milk-egg mixture. Spoon a few of the mixture among the slices. Cover with foil and refrigerate overnight.
The following day, preheat oven to 350 levels F.
Spread Praline Topping evenly within the bread and bake for 40 minutes, until puffed and gently golden. Serve with walnut syrup.
Combine all ingredients inside a medium bowl and blend well. Makes enough for Baked French Toast Casserole.