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French Toast Casserole ~ Ruth Bliss


1 loaf French bread
8 lg Eggs
2 c half-n-half
1 c milk
2 T sugar
1 t Vanilla
½ t Cinnamon & nutmeg /pumpkin pie spice

TOPPING (no need refrigeration)
1 c Butter, room temp
1 c Brown sugar
1 c Pecans
2 T Corn syrup
½ t Cinnamon & nutmeg/pumpkin pie spice


In a 9 x 13 baking pan, buttered, line with bread. Beat ingredients till blended, but not bubbly. Pour over bread, refrigerate overnight.

Preheat oven 350*, make topping and crumble over bread. Bake 40 minutes until puffed and golden.