| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
|
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter |
| 1 |
c |
Brown sugar |
| 2 |
tb |
Corn syrup |
| 1 1/2 |
c |
Milk |
| 5 |
|
Eggs |
| 1 |
|
Loaf French bread |
|
|
Whipped cream |
|
|
Strawberry |
|
|
Blueberry |
|
|
Pecans, chopped |
INSTRUCTIONS
Cook corn syrup, butter, and brown sugar until bubbly. Pour into a greased
13x9 baking dish and generously sprinkle chopped pecans over the syrup
mixture. Arrange 2 inch 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 minutes and invert. Watch carefully so it
doesn't get too brown. Serve with whipped cream and berries.
I've made this without pecans because my kids didn't like them! Posted to
TNT - Prodigy's Recipe Exchange Newsletter by Annasl1@aol.com on Mar 27,
1997
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