1 LOAF FRENCH BREAD
8 EGGS
2 C HALF & HALF
1 C MILK
2 TBS SUGAR
1 TEA VANILLA
1/4 CINNAMON
1/4 TEA NUTMEG
SPECK OF SALT
TOPPING:
1 C BUTTER-ROOM TEMP
1 C BROWN SUGAR
1 C PECANS-CHOPPED
2 TBS WHITE CORN SYRUP
1/2 TEA CINNAMON
1/2 TEA NUTMEG
Slice bread & place into 2 rows into greased 9x13
baking dish. Mix rest of ingredients & blend well & pour over bread evenly. Cover & refrigerate overnight.
Add topping and bake at 350 for 40 mins or till puffed and golden brown.
This is one of my favorites, great for Christmas
morning.
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