6 Eggland’s Best Eggs
1 1/2 cups Longmont Dairy half and half
1 Tbls. brown sugar
2 tsp. vanilla extract
1 (12 oz.) loaf of French bread, sliced 1” thick
1 Tbls. Country Cream butter
3/4 cup firmly packed brown sugar
1/2 cup maple syrup
3/4 cup chopped toasted pecans

Grease a 9×13-inch baking dish. Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup of the egg mixture into prepared baking dish. Arrange slices of French bread into baking dish (overlapping the slices slightly, if necessary) and pour the remaining egg mixture evenly over bread. Cover and refrigerate overnight.

Preheat oven to 350°. Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.

Bake casserole in the preheated oven until set and golden brown, about 30 minutes. Serves 6-8.

Adapted from Allrecipes.com
MOOO News, March 2013