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| 1 | Loaf French bread; cut into 1" slices |
| 6 gross | eggs |
| 1 1/2 Tasse | milk |
| 1 1/2 Tasse | Half-and-half |
| 1 Teelöffel | vanilla |
| 1/8 Teelöffel | nutmeg grated |
| 1/8 Teelöffel | cinnamon |
| 1/2 Tasse | (1 stick) butter; melted |
| 1 Esslöffel | corn syrup Dark |
| 1 Tasse | Light brown sugar; packed |
| 1 Tasse | Pecans; coarsley chopped |
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Namaste Acres Barn, Bed & Breakfast Franklin, Tennessee
Heavily butter a 9" square baking dish. Fill the dish with bread slices so that it is completely covered with bread and filled to the very top. Mix eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Puor mixture over bread slices. Refrigerate overnight. In the morning, heat oven to 350 degrees.
Topping: Mix butter, brown sugar and corn syrup. Stir in pecans. Spread topping evenly over bread slices. Bake until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving. Serves 4-6.
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