Too good to resist...

Here is one of my all time favorite recipes for your weekend brunch..

BAKED FRENCH TOAST

2 Baguettes  ( make sure it is stale)

Butter, for greasing

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash salt

Butter Topping, see below

Slice Baguette into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch 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 a whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes until lightly golden.

Butter Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.