- 1 roll @ 16″-20″ French Baquette, 1″ slices
- 4 eggs
- 1 cup Whipping Cream/Heavy Cream
- 1/2 cup Buttermilk
- 1 Tb sugar
- 1/2 tsp vanilla
- 1/8 tsp cinnamon, plus a little extra
- 1/8 tsp nutmeg
- dash of salt
- light brown sugar for sprinkling
- 1 stick of butter, very softened
- 1/2 cup light brown sugar, packed
- 3/4 cup pecans, chopped
- 1 Tb light corn syrup
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
Butter a 9 x 9 baking dish. Sprinkle a little light brown sugar on the bottom of the baking dish. Slice the Baquette into 1 inch slices and layer them in the baking dish. Sprinkle with a little more brown sugar and a small sprinkle of cinnamon. In a large bowl beat the Whipping Cream, Buttermilk, sugar, vanilla, cinnamon, nutmeg and salt until blended. Pour the liquid mixture over the bread slices. Cover and refrigerate overnight.
The next day …
Preheat oven to 350. In a medium bowl combine all of the Topping ingredients, making sure they are mixed very well. Spread this topping mixture over the bread and bake for 40-50 minutes until the French Bread Casserole is fluffy and golden brown. Serve dotted with a small amount of butter and warmed Maple Syrup drizzled atop of the French Toast.
Suggestions: Try substituting the French Baquette for a hardy fruit or cinnamon bread. The bread really needs to be hardy otherwise it will soak up the liquid mixture and fall apart.