Ingredients
8 large eggs2 cups half-and-half cream1 cup 2% milk1 tablespoon sugar1 tablespoon brown sugar1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmegDash saltDash cayenne pepper1 loaf (1 pound) French bread, cut into 1-inch slicesTOPPING:6 thick-sliced bacon strips, cooked and crumbled1 cup butter, melted1 cup packed brown sugar1/2 cup chopped pecans, toasted2 tablespoons corn syrup1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground clovesMaple syrup
Preparation
Grease a 13x9-in. baking dish; set aside.
In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first 8 topping ingredients. Spread over top.
Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.
