| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | French | Breakfasts, Eggs | 6 | Servings |
INGREDIENTS
| 8 | Eggs | |
| 1 1/2 | c | Milk |
| 1 | c | Half and half cream |
| 1 | ts | Vanilla |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 10 | sl | Day-old french bread |
| 1/4 | c | Butter; softened |
| 1/2 | c | Brown sugar |
| 1/2 | c | Chopped walnuts |
| 1 | tb | Corn syrup |
INSTRUCTIONS
In large bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Dip bread into egg mixture and arrange overlapping in PAM sprayed 9x13-inch pan. Pour remaining egg mixture over bread slices; cover and refrigerate overnight. Or prepare early in morning for a dinner. In the morning, combine butter, brown sugar,walnuts and corn syrup in small bowl; mix well. Spread mixture evenly over bread. Bake in 350F oven for 40 minutes or until puffed and golden brown. NOTES : You must use grease the pan somehow, it does stick Recipe by: Centra Gas Publication Posted to Bakery-Shoppe Digest V1 #509 by "LauraG" <gaggini@gate.usaor.net> on Jan 16, 1998
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