 |
| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Note: Needs to chill overnight. Ingredients 1 loaf white bread, sliced 8 eggs 2 cups each: milk, half-and-half 3 teaspoons vanilla extract 1/2 teaspoon each: nutmeg, cinnamon 3/4 cup unsalted butter, softened 1 1/3 cups light brown sugar 3 tablespoons dark corn syrup 1 1/3 cups coarsely chopped pecans Method Fill greased 13 x 9 pan with bread slices to within half-inch of top. Blend together eggs, milk, half-and-half, vanilla, nutmeg, and cinnamon in large bowl. Pour over bread slices. Cover, refrigerate overnight. Combine butter, brown sugar, corn syrup, and nuts in medium bowl; set aside until time to bake toast. Heat oven to 350 degrees. Spread topping over toast. Bake until puffed and golden, 50 minutes. If top browns too quickly, cover with foil. |
| Baked French Toast with Pecans |