Pecan French Toast
1 - 16 oz Loaf French Bread
6 large eggs
1 1/2 cups milk
1 1/2 cups half & half
1 tsp vanilla, 1/8 tsp nutmeg, and 1 tsp cinnamon
TOPPING:
1/2 cup butter, softened
1 cup brown sugar, packed
2 TBS corn or maple syrup
1 cup chopped pecans
Grease 9X13 dish, slice French bread into 1 inch slices, layer bread in dish. Mix eggs, milk, half & half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Refrigerate covered overnight.
Next day, make topping, spread over bread mixture. Bake uncovered until puffed and golden, about 40 minutes at 350. Let stand 5 minutes before serving.
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