Adapted from The Rosemont Inn Bed and Breakfast
1 loaf of French bread (13 - 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 tsp ground cinnamon
1/4 teaspoon ground nutmeg
Speck of salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Mix the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended.
Slice the bread into 1-inch slices and place into a well buttered 9 x 13-inch baking dish. Pour the mixture over the bread making sure each piece is soaked.
Cover with foil and refrigerate overnight.
Preheat the oven to 350 degrees.
The next morning, combine the ingredients for the praline topping and spread each piece of bread evenly with the mixture.
Bake for 40 minutes or until puffed and lightly golden.
Yield: 12 servings
Recipes: Dairy, Brunch, Breakfast, Kosher