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- Preparing Time: 9 hours
- Total Time: -
- Served Person: 12
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons white sugar
- 1/4 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1 cup butter, softened
- 2 teaspoons light corn syrup
- praline topping:
- 8 eggs
- 1 cup chopped toasted pecans
- 1 loaf french bread, cut into 1-inch slices
- Carbohydrate 46.9
- Cholesterol 181
- Fat 31
- Protein 11.5
- Sodium 481
- Calories 502 calories;
Grease a 9x13-inch baking pan and arrange bread slices in a row. Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture. Bake in the preheated oven until puffed and lightly golden, about 40 minutes.
