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.
- 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.