INGREDIENTS:
French Toast:
13-16oz French bread or Challah bread
8 large eggs
2 cups half and half cream
1 cup milk
2 tbsp granulated white sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash of salt
Dickey Farms Maple Praline Syrup (or Sugar Free), topping
Praline Topping:
1 cup salted butter, melted
1 cup light brown sugar, packed
1 cup Dickey Farms pecans, chopped
2 tbsp light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
INSTRUCTIONS:
Prep the night before:
Slice the French bread into 20 1-inch slices. Arrange slices in a generously buttered 9x13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt; whisk until blended.
Pour the mixture over the bread slices, making sure that all are covered evenly with the milk-egg mixture.
Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
Prepare the morning of:
Preheat the oven to 350°F.
Combine the praline ingredients in a medium bowl and blend well.
Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with Maple Praline Syrup.
Enjoy!
*Recipe from Recipe Girl
