Franklin French Toast

Course : Breakfast
Serves: 6
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1 piece loaf French bread -- cut into 1 inch slices
6 large eggs
1 1/2 cups milk
1 1/2 cups half-and-half
1 teaspoon vanilla
1/8 teaspoon nutmeg -- grated
1/8 teaspoon cinnamon
1/2 cup butter -- melted (1 stick)
1 tablespoons dark corn syrup
1 cup light brown sugar -- packed
1 cup pecans -- coarsley chopped

Preparation / Directions:

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. Pour 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.

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