- 1 loaf French bread (13 to 16 ounces)
- Butter, for pan
- 8 large eggs
- 2 cup half-and-half
- 1 cup milk
- 2 tablespoon sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- dash salt
Slice French bread into 1-inch cubes. Arrange bread in an even layer in a generously buttered 9 by 13-inch flat baking dish.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary 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. Cover with foil and refrigerate overnight, if you are smart and good. If you are not smart and good, you will forget to do this.
Preheat oven to 350 degrees F. Bake for 45 minutes, until puffed and lightly golden. Pour melted butter over top and sprinkle generously with sugar and cinnamon. Serve with maple syrup.
