(Night before)
Slice a loaf of french bread into 20 slices, 1-inch each.
Arrange slices in a generously buttered 9x13 flat backing dish in 2 rows, overlapping the slices.
Combine 8 large eggs, 2 cups half-and-half, 1 cup milk, 2 tablespoons brown sugar, 1 teas. vanilla, 1/4 teas. cinnamon, 1/4 teas nutmeg, and a dash of salt in a large bowl and wisk until blended, but not too bubbly.
Pour mixture over the bread slices, covering all evenly, and inbetween.
Cover with foil and refrigerate overnight.
(Morning)
Combine 1/2 lb butter(2 sticks), 1 cup brown sugar, 1 cup chopped pecans, 2 tablespoons light corn syrup, 1/2 teas. cinnamon, 1/2 teas. nutmeg; in a large bowl.
Spread topping over the bread and bake for 40 minutes.
Serve with Maple Syrup.
(from the Food Network)
Slice a loaf of french bread into 20 slices, 1-inch each.
Arrange slices in a generously buttered 9x13 flat backing dish in 2 rows, overlapping the slices.
Combine 8 large eggs, 2 cups half-and-half, 1 cup milk, 2 tablespoons brown sugar, 1 teas. vanilla, 1/4 teas. cinnamon, 1/4 teas nutmeg, and a dash of salt in a large bowl and wisk until blended, but not too bubbly.
Pour mixture over the bread slices, covering all evenly, and inbetween.
Cover with foil and refrigerate overnight.
(Morning)
Combine 1/2 lb butter(2 sticks), 1 cup brown sugar, 1 cup chopped pecans, 2 tablespoons light corn syrup, 1/2 teas. cinnamon, 1/2 teas. nutmeg; in a large bowl.
Spread topping over the bread and bake for 40 minutes.
Serve with Maple Syrup.
(from the Food Network)
