1 loaf French bread sliced (15-16oz).
2Tbsp sugar
8lg eggs.
1tsp vanilla
2c half&half.
1tsp cinnamon
1c milk.
Butter
Dash of salt
Praline Topping
1c butter.
1c light brown sugar
1c chopped pecans.
2Tbsp. Light corn syrup
1tsp cinnamon
Generously butter a 9x13 flat baking dish. Arrange bread in 2rows, overlapping the slices. In a large bowl combine eggs, milk, half&half,sugar and cinnamon. Beat with mixer until blended. Pour over bread slices covering evenly. Spoon some between the slices. Cover with foil and refrigerate overnight or at least 8 hrs. Preheat oven to 350 degrees. Spread topping over bread. Bake 40 min until puffy and lightly golden.
Be sure to have the topping very soft otherwise it is impossible to spread.
Us a slightly larger pan if you have one. This always bubbles over in the 9x13