Sandy Hager’s French Toast Extravaganza

My friend Julie shared this recipe with me.

Sandy Hager’s French Toast Extravaganza

  • 1 loaf French Bread (13 to 16 oz)
  • 8 large eggs
  • 2 cups half and half
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash salt

Slice French bread into 20 slices, 1 inch each.  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.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline topping:

  • 1/2 lb (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans if you like
  • 2 tbsp light corn syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.

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