Oven french toast

Yield: 4 Servings

Measure Ingredient
\N \N Butter for greasing
8 ounces Loaf French bread, in 1\" sl
4 larges Eggs; slightly beaten
1 cup Milk
1 cup Half-and-half
1 teaspoon Vanilla
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
½ cup Unsalted butter; softened
1 cup Lt brown sugar; packed
2 tablespoons Maple syrup
1 cup Coarsely chopped pecans


1. Heavily butter a 9-inch square baking dish. Fill dish with bread slices.

2. In a medium bowl, combine eggs, milk, half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight.

3. To make the topping: The next day, in a small bowl blend butter, brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread.

4. Bake, uncovered, in a preheated 350-degree oven until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving.

from Anne Conidi, La Grange Park, Illinois Source: Chicago Sun Times, August 7, 1996

Similar recipes