Butter for greasing 8 oz Loaf French bread, in 1″ sl
4 lg Eggs — slightly beaten
1 c Milk
1 c Half-and-half
1 t Vanilla
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg
—–TOPPING—– 1/2 c Unsalted butter — softened
1 c Lt brown sugar — packed
2 tb Maple syrup
1 c Coarsely chopped pecans
1. Heavily butter a 9-inch square baking dish. Fill
dish with bread slices. 2. In a medium bowl, combine eggs, milk,
half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight. 3. To make the topping: The next day, in a small bowl
blend butter, brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread. 4. Bake, uncovered, in a preheated 350-degree oven
until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving. from Anne Conidi, La Grange Park, Illinois Source: Chicago Sun Times, August 7, 1996