| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | French | Bobbie – no, Breakfast/b, Eggs, Nuts | 6 | Servings |
INGREDIENTS
| 12 | sl | French bread; in 1 inch slices |
| 8 | Eggs | |
| 2 | c | Milk |
| 2 | ts | Vanilla extract |
| 1/2 | ts | Ground cinnamon |
| 3/4 | c | Butter or margarine; softened |
| 1 1/3 | c | Packed brown sugar |
| 3 | tb | Dark corn syrup |
| 1 | c | Chopped walnuts |
INSTRUCTIONS
Place bread in a greased 13x9" baking dish. In a large bowl, beat eggs, milk, vanilla nad cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Meanwhile, in a mixing bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350 F. for 1 hour or until golden brown. Yield: 6-8 servings. MC formatting by bobbi744@sojourn.com NOTES : This sweet breakfast treat, from Mavis Diment of Marcus, Iowa, is a cross between caramel rolls and French toast. "It''s easy to begin the night before, " she shares. "In the morning, just spread on the nutty topping and bake as you are getting ready for the day. " Recipe by: Quick Cooking Magazine, May/June, '98, p. 9. Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 26, 1998
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