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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe I adapted from a Paula Deen recipe. I took it to work one Friday and now, when it's my turn to bring breakfast, I've been ordered to bring this again. It is FABULOUS! Ingredients:
1 loaf french bread (long loaf) |
8 large eggs |
2 cups half-and-half |
1 cup milk |
2 tablesppons granulated sugar |
1 teaspoon vanilla extract |
1/4 teaspooon ground cinnamon |
dash salt |
praline topping |
2 sticks butter |
1 cup packed light brown sugar |
1 cup chopped pecans |
2 tablesppons karo syrup |
1/2 teaspoon ground cinnamon |
maple syrup |
Directions:
1. Slice french loaf into 20 slices (about an inch thick). My loaf came out to be exactly 20 slices (minus the hard ends). Lay the slices into a generously buttered casserole dish in two rows, with each slice overlapping the other.
2. In large bowl, combine the egges, half-and-half, milk, sugar, vanilla, cinnamon, salt and beat or whisk until well blended (but not frothy). Pour mixture over bread slices, covering evenly over each slice. Make sure you get between the slices. Cover and refrigerate overnight.
3. The next day, preheat oven to 350 degrees.
4. Spread Praline Topping evenly over bread and bake for 40-50 minutes, until puffed and lightly golden. Serve with maple syrup.
5. Praline topping:
6. Combine all ingredients in medium bowl and blend well. It makes a lot and you'll think you're overdoing it when you spread it over the bread, but trust me, you want to use it ALL.
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