1. Grease 9 x 13 pan. Layer the dried bread in the bottom of the pan. 2. In a large bowl, whisk together the eggs, milk, half and half, sugar, vanilla, cinnamon and nutmeg. 3. Mix well. Pour over the bread. Pat plastic wrap over the bread and refrigerate for at least 8 hours. Make sure the bread is sitting fully in the liquid; place a plate on top of the plastic wrap to keep the bread submerged if necessary. 4. Preheat oven to 350 degrees. Place a piece of foil on the rack to catch any drips. 5. Remove the French toast from the refrigerator. 6. In a medium bowl, combine the butter, syrup, brown sugar and pecans. Mix until crumbly. 7. Spoon the topping evenly over the French toast. 8. Bake at 350 degrees for about 1 hour, or until puffed and golden. Cool for 10 minutes before serving. 9. Serve with fresh fruit salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
