| 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 <[email protected]> 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 [email protected] on Mar 28, 1998
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