Praline French Toast

Toast:
9 eggs
3 cups half-and-half
1/3 cup sugar
1-1/2 tsp pure vanilla extract
1/2 tsp ground nutmeg or cinnamon (or combination)
24 - 30 slices French bread (3/4-inch thick)

Praline Syrup:
1-1/2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup chopped pecans, toasted
2 Tbs unsalted butter

Grease two 15 x 10 x 1-inch baking pans and set aside.

In a large bowl, lightly beat eggs. Stir in the cream, sugar, vanilla and cinnamon/nutmeg.

Arrange the French bread slices in a single layer in the two prepared pans. Pour 1/2 of the egg mixture over the bread in both pans. Cover tightly with plastic wrap and refrigerate overnight.

Remove pans from the refrigerator 30 minutes prior to baking. Preheat oven to 400° while the pans are resting from the refrigerator. Bake, uncovered for 20 - 25 minutes or until golden brown.

Meanwhile, prepare the Praline Syrup by combining the brown sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat, reduce heat, then simmer uncovered for 3 minutes. Stir in pecans and butter. Simmer 2 minutes longer. Serve warm with French toast fresh out of the oven.

Yield: 10 - 12 servings