Yields 9 servings:

We had a weekend of celebrations for my husband’s birthday. My husband and I’s families came into town. We did all of our favorite things! We went to the strip district to shop. We also had dinner at one of our favorite restaurants and back to our house for Triple Chocolate Mousse Cake. Watched a movie in the new movie room. To top it off we had a slumber party and I made this French toast to finish off the festivities of the weekend long celebration. This recipe was inspired by TOH.

Ingredients:
2 cups of fat free half and half
1 cup fat free milk
6 oz of liquid egg substitute
2 whole eggs
1 tsp Mexican vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground cayenne
1 TB raw sugar
1 TB granulated sugar
Dash of salt
1 loaf of French crusty bread (cut into 1 inch slices)
13 by 9 inch oven safe baking pan

Topping
1 cup raw sugar
1 stick of unsalted butter (1/2 cup)***next time I am going to decrease to 1/4 or 1/3 of a cup)
1/2 cup chopped candied pecans
2 TB honey, agave nectar or maple syrup
1/4 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp nutmeg
6 slices of chopped fully cooked bacon
Additional maple syrup
Directions:

1. Place first 11 ingredients in a large bowl and whisk all ingredients together to incorporate fully.

2. Dip bread into the liquid batter. And lay into 9 by 13 dish 3 pieces across and three deep.

3. Pour remaining liquid on top of bread.

Cover with foil and refrigerate over night.

4. Take the French toast out and bring to room temperature for 30 minutes.

Preheat to 350 degrees.

5. Make topping (place all ingredients in a small bowl and run through fingers to mix like sand) and sprinkle over the top.

Bake for 45 to 50 minutes.

Enjoy!