Franklin french toast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf French bread; cut into 1\" slices | |
| 6 | larges | Eggs |
| 1½ | cup | Milk |
| 1½ | cup | Half-and-half |
| 1 | teaspoon | Vanilla |
| ⅛ | teaspoon | Nutmeg; grated |
| ⅛ | teaspoon | Cinnamon |
| ½ | cup | (1 stick) butter; melted |
| 1 | tablespoon | Dark corn syrup |
| 1 | cup | Light brown sugar; packed |
| 1 | cup | Pecans; coarsley chopped |
Directions
TOPPING
From: Perry Greene <palgreen@...> Namaste Acres Barn, Bed & Breakfast Franklin, Tennessee Heavily butter a 9" square baking dish. Fill the dish with bread slices so that it is completely covered with bread and filled to the very top. Mix eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Puor mixture over bread slices. Refrigerate overnight. In the morning, heat oven to 350 degrees.
Topping: Mix butter, brown sugar and corn syrup. Stir in pecans. Spread topping evenly over bread slices. Bake until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving. Serves 4-6.
Posted to recipelu-digest by jeryder@... on Mar 28, 1998