| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Brunch, Breads, Dairy | 4 | Servings |
INGREDIENTS
| Jean Gaschen | ||
| 5 | tb | Butter |
| 1 | c | Brown sugar |
| 2 | tb | Dark Karo) |
| 1/2 | c | Milk |
| 5 | Egg | |
| 1 | ts | Vanilla |
| French bread | ||
| Whipped cream | ||
| Pecans; chopped | ||
| Strawberries |
INSTRUCTIONS
Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9 baking dish and generously sprinkle chopped pecans over the syrup mixture. Arrange 2" slices of french bread over the mixture. Beat together eggs, milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at 350 for 45 min.and invert! Serve with cream and strawberries. A nonstick pan makes life easier. Watch closely, you don't want it to get too brown. Can be made the night before. Format for MM by Judy Garnett Converted by MMCONV vers. 1.00 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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