D squared + J squared = Anderson -

This is a Paula Deen Recipe.

1 loaf French bread

8 large eggs

2 c. half & half

1 c. milk

2 T. sugar

1 t. vanilla

1/4 t. cinnamon

1/4 t. nutmeg

dash salt

praline topping

maple syrup

Slice French bread into 20 1" slices.  Arrange in a generously buttered 9x13 pan in 2 rows overlapping.  In bowl combine eggs, milk, 1/2 & 1/2, sugar, vanilla, cinnamon, nutmeg and salt.  Beat with beater until blended.  Pour over bread.  Cover and refrigerate overnight.

The next day make praline topping:

2 sticks butter

1 c. brown sugar

1 c. chopped pecans

2 T. honey

1/2 t. cinnamon

1/2 t. nutmeg

Combine and blend well.  Spread evenly over the bread and bake for 40 minutes at 350 until puffed and golden.  Serve with maple syrup.