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| Servings |
loaf
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Ingredients
- 1 loaf gluten-free French Bread or gluten-free Challah bread
- 8 large eggs
- 2 cups half & half
- 1 cup milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- dash salt
Ingredients
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Rate this recipe!
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Instructions
- Slice bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9x13” flat baking dish in 2 rows, overlapping the slices.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate over night.
- Next day, preheat oven to 350 degrees.
- Spread Praline Topping evenly over the bread and bake for 40 minutes until puffed and lightly golden. Serve with maple syrup.
Recipe Notes
Serve with Maple Syrup and praline topping (See Praline Topping Recipe).