This was breakfast. Not anything on any Weight Watcher's plan but fine for a teenage metabolism!
Overnight Pecan Praline French Toast
1 loaf French bread
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sticks of butter, melted
1 cup light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Butter a 9 x 13 inch pan. Slice French bread and arrange in pan. The original recipe says to put in 20 slices but I have never been able to get more than 14 in a pan.
In a large bowl, beat together eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well blended and slightly bubbly. Pour mixture over your bread.
Cover pan with foil and let it sit in your refrigerator overnight.
bread will have absorbed the egg mixture overnight
When you are ready to make breakfast, remove foil from pan, preheat oven to 350 degrees, and make your topping by combining all your topping ingredients together.
Spoon topping over French bread.
Bake for 40 minutes until puffed and golden brown.