1largechallah, brioche or french bread1 inch cubes
2cupsheavy cream
1cupmilk
8largeeggs
1/4cupgranulated sugar
1Tbsppure vanilla extract
1tspground cinnamon
1/4tspnutmeg
Praline pecan topping:
1cupbutter softened
1cuppacked light brown sugar
2Tbsplight corn syrup, maple syrup or honey
1tspground cinnamon
1 cuproughly chopped pecansmay use more, if desired
Instructions
Spread cubed bread in a single layer on a baking pan. Allow to sit out for several hours or overnight to dry out. Alternately, toast under the broiler in the oven for a few minutes.
In a large mixing bowl, whisk together cream, milk, eggs, sugar, vanilla, cinnamon and nutmeg until fully combined.
Spray a 13 x 9 inch baking dish with cooking spray. Arrange dried bread cubes in the dish. Pour custard evenly over bread. Use the back of a spoon to gently press into the custard.
In a separate bowl, mix together butter, brown sugar, corn syrup and cinnamon until fully combined. Add pecans mixing until evenly distributed. Crumble evenly on top. Cover and chill overnight.
To bake: Preheat oven to 350°F. Remove from fridge 20 minutes prior to baking. Uncover. Place into the oven and bake for 50-55 minutes, checking at 30 minutes to lay foil on top, if needed. It should bake until puffed and the top is golden. Let stand for 5 minutes.
Cut into squares, serve alone, dusted with powdered sugar or maple syrup, if desired.