Overnight Pecan Praline French Toast

My kids are enjoying the last few days of Fall Break. Besides for a quick weekend in Charleston, SC for a wedding, we stayed home and lounged around. Last night my daughter had friends over and we had a bonfire in the yard. The girls stayed for a slumber party and stayed up til 7:30 am. To be a teenager again!

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

6 eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

dash salt

 

topping

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.

 

 Enjoy!