Ingredients:
1 loaf bread ( 1 lb, Challah or Portuguese Sweet Bread work well)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
1/2 lb butter, softened
1 cup light brown sugar
1 cup chopped pecans
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
Slice the loaf of bread into 1″ thick slices.
There should be about 20 slices.
Butter a 9×13″ baking dish, and arrange the bread slices in two layers.
I cut some of the slices into triangles to be sure they fit into all the corners.
In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
Gently pour the mixture over the bread slices.
Be sure all the slices are covered evenly, especially the ones on top!
Cover with foil and refrigerate overnight.
The next morning, preheat oven to 350.
Combine ingredients for praline topping, and spread evenly over the bread mixture.
Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
(a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.