1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Maple Syrup Praline Topping:
1/2 pound (2 sticks) butter
1 c packed light brown sugar
1 c chopped pecans
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Directions:
- Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).
- Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
- Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
- Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
In a small saucepan, combine cinnamon, nutmeg, butter, brown sugar, pecans and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.
Top with Lost Nation Maple’s pure maple syrup!
100% pure NH maple products used in this recipe can be purchased from our online store!
