| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
St. Louis |
St. louis p, Post1 |
8 |
servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 1 |
c |
Brown sugar -; (packed) |
| 1/2 |
c |
Margarine -; (1 stick) |
| 1/2 |
c |
Chopped pecans |
| 16 |
sl |
Italian or French bread 1/2" thk – (to 20); do not remove crusts |
| 1 |
c |
Apricot or strawberry preserves |
| 16 |
lg |
Eggs or 12 extra-large eggs |
| 2 |
c |
Milk |
| 1 |
tb |
Vanilla |
| 1/2 |
ts |
Freshly grated nutmeg |
|
|
Yogurt or sour cream; for garnish |
|
|
Fresh fruit; for garnish |
INSTRUCTIONS
Generously coat a 9- by 13-inch pan with cooking spray. Combine sugar
and margarine in small saucepan; heat until bubbly. Pour into
prepared pan. Sprinkle with pecans. Fit a layer of bread slices into
pan, filling in gaps with torn pieces of bread. Spread bread with 2
wide ribbons of preserves. Top with second layer of bread slices,
again filling in gaps with torn pieces. Beat together eggs, milk,
vanilla and nutmeg; pour over bread. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees (see note). Bake uncovered
for 45 to 55 minutes, until top is golden and caramel is melted.
Invert onto large platter or cookie sheet; remove pan. Caramelized
portion will be on top. Cut and serve with a dollop of sour cream or
yogurt and fresh fruit. Yield: 8 to 10 servings.
Note: For puffy French toast, preheat oven to 250 degrees. Bake for 30
minutes, then increase heat to 350 degrees and bake for 30 minutes
longer.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Karen Kuhlberg of
Ste. Genevieve's Main Street Inn entered this dish in the 1996 Ste.
Genevieve Pecan Festival competition
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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