| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf French bread; cut into 1" slices |
| 6 |
lg |
Eggs |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
c |
Half-and-half |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Nutmeg; grated |
| 1/8 |
ts |
Cinnamon |
| 1/2 |
c |
(1 stick) butter; melted |
| 1 |
tb |
Dark corn syrup |
| 1 |
c |
Light brown sugar; packed |
| 1 |
c |
Pecans; coarsley chopped |
INSTRUCTIONS
TOPPING
From: Perry Greene <palgreen@hiwaay.net>
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@juno.com on Mar 28, 1998
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