1 (12 oz.) loaf French bread, cut in 1 inch slices
8 lg. eggs
2 c. milk
2 c. half and half
2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon TOPPING: 3/4 c. butter, softened
1 1/3 c. brown sugar
3 tbsp. dark corn syrup
1 1/2 c. coarsely chopped walnuts or pecans Grease heavily with butter the bottom and sides of 13 x 9 x 2 inch baking pan. Fill pan with bread slices to within 1/2 inch of top. Set aside. In blender, mix eggs, milk, half and half, vanilla, nutmeg, cinnamon. Pour this mixture over bread slices. Cover and refrigerate overnight. Make topping by combining all ingredients; set aside until time to bake toast. Spread topping over toast. Bake at 350 degrees for 50 minutes until puffed and golden brown. Place foil on top if it browns too quickly. 8-10 servings. Serve warm with heated maple syrup (optional). |
