Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Butter for greasing |
| 8 ounces | Loaf French bread, in 1\" sl |
| 4 larges | Eggs; slightly beaten |
| 1 cup | Milk |
| 1 cup | Half-and-half |
| 1 teaspoon | Vanilla |
| ⅛ teaspoon | Ground cinnamon |
| ⅛ teaspoon | Ground nutmeg |
| ½ cup | Unsalted butter; softened |
| 1 cup | Lt brown sugar; packed |
| 2 tablespoons | Maple syrup |
| 1 cup | Coarsely chopped pecans |
TOPPING
1. Heavily butter a 9-inch square baking dish. Fill dish with bread slices.
2. In a medium bowl, combine eggs, milk, half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight.
3. To make the topping: The next day, in a small bowl blend butter, brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread.
4. Bake, uncovered, in a preheated 350-degree oven until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving.
from Anne Conidi, La Grange Park, Illinois Source: Chicago Sun Times, August 7, 1996