This is a Paula Deen recipe ... and if you know anything about my favorite Southern cook ... her recipes just about always call for a stick (or two!) of butter! Suffice it to say I couldn't wait to try this recipe this morning, and let me tell you -- I was NOT disappointed!
Ingredients
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract (** I recommend pure vanilla extract over the imitation)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping (** recipe below)
Maple syrup
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. (** I used an oval shaped dish and it came out just fine)
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.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
Enjoy! I sure did.
That's good stuff!!
ReplyDelete