| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Breakfast |
4 |
Servings |
INGREDIENTS
|
|
Butter for greasing |
| 8 |
oz |
Loaf French bread, in 1" sl |
| 4 |
lg |
Eggs; slightly beaten |
| 1 |
c |
Milk |
| 1 |
c |
Half-and-half |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
c |
Unsalted butter; softened |
| 1 |
c |
Lt brown sugar; packed |
| 2 |
tb |
Maple syrup |
| 1 |
c |
Coarsely chopped pecans |
INSTRUCTIONS
TOPPING
1. Heavily butter a 9-inch square baking dish. Fill dish with bread slices.
2. In a medium bowl, combine eggs, milk, half-and-half, vanilla, cinnamon
and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight.
3. To make the topping: The next day, in a small bowl blend butter, brown
sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly
over bread.
4. Bake, uncovered, in a preheated 350-degree oven until puffed and golden,
about 40 minutes. Let stand for 5 minutes before serving.
from Anne Conidi, La Grange Park, Illinois
Source: Chicago Sun Times, August 7, 1996
Posted to MM-Recipes Digest V3 #296
Date: Mon, 28 Oct 1996 16:20:21 +0000
From: Linda Place <placel@worldnet.att.net>
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