Christmas in Houston - blustery and cool. Worked on recipes for Christmas Brunch and came up with this adaptation of a Paula Deen recipe. Still fooling with cooking time, cooked at home for 45 minutes but needed additional time once we arrived at my sisters because the middle was still wet. The trick is that it will rise and become puffy once it is done.
1 loaf French bread
8 large eggs
1 and 1/2 cups milk
2 cups egg nog
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Slice French bread into 20 slices, one inch thick. Arrange slices in a generously buttered 9x13 glass baking dish in 2-3 rows, overlapping the slices. In a large bowl, combine the eggs, milk, egg nog, vanilla, cinnamon, nutmeg and salt and whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Make Praline Topping:
1 stick room temperature butter
1 cup packed light brown sugar
1 cup chopped pecans
1/4 cup orange juice
1 stick melted butter
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 60-75 minutes, until puffed and lightly golden.
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