1 loaf French bread (You can sub. With 2 dozen glazed doughnuts)
8 large eggs
2 cups Eggnog
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, eggnog, milk, sugar, vanilla, cinnamon, nutmeg and salt, beat or whisk until blended-but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the eggnog mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans (or any other nut you prefer)
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
Recipe and picture thanks so much to Stephanie Food For Thought