1 large loaf French Bread
8 large eggs
2 cups milk
2 cups half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
3/4 cup softened butter
1 3/4 cup brown sugar
3 Tablespoons dark corn syrup
1 - 1 1/2 chopped pecans or walnuts
Method & Story; Butter or spray 9 X 13 pan. Fill with bread slices to within 1/2 of an inch of the top and set aside. In blender, mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon.
Pour mixture over bread slices. Refrigerate covered over night. Make topping by combining all the topping ingredients. Set aside until time to bake toast. Spread topping over toast
Bake 350 degrees for 50 minutes or until puffy and golden.
I used (1) 9 X 13 inch pan and (1) 9 X 9 inch pan, because the first time I made it ...it ran over in the oven. I also learned to separate the egg mixture into 1/2 and blend it at separate times because it ran over in my blender when I mixed it altogether. This recipe is from Dianne and easy to mix up Saturday night and serve on Sunday for noon brunch or lunch with fruit.