WOW!!! I made this hoping it would be good and it came out even better than I imagined. I actually got the original recipe from Paula Deen, but I tweaked it to make it lower fat. As most of us know, Adriane was a young version of Paula Deen. I can barely watch her cooking shows without thinking of Adriane and how much she adored her and her cooking. Many days I would call Adriane to chat and she was almost always watching Paula cook something with a ton of bacon or butter (or both)!!! Instead of using 1/2 and 1/2, I used fat free 1/2 and 1/2 from Land 'O Lakes. You do not even miss the fat. I will write the original recipe rom www.foodnetwork.com, but I will comment where I adjusted the recipe. I made 2 pans of this recipe and I froze half for Easter breakfast.
1 loaf french bread
8 large eggs
2 cups half and half (I used fat free half and half)
1 cup milk (I used skim)
2 tbsp granulated sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg (grind it fresh!!)
dash salt
praline topping (recipe follows)
Slice bread 1 inch thick
Arrange slices in a generously buttered 9x13 flat baking dish and overlap the slices. In a large bowl combine all of the other ingredients. Beat until blended, but not bubbly. Pour mixture over the bread and spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
In the morning, spread the praline topping over the bread and bake at 350 for 40 minutes, until puffed and lightly golden.
Praline topping
2 sticks butter
1 c packed brown sugar
1 c chopped pecans
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine all ingredients and mix well. I ended up using my hands to make it easier.
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