| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Breads, Breakfast, Main course |
4 |
Servings |
INGREDIENTS
| 8 |
|
Eggs OR egg beaters to equal |
| 1 1/2 |
c |
Half and half OR skim milk |
| 3/4 |
c |
Plus 1 Tbs. brown sugar |
| 2 |
ts |
Vanilla |
| 8 |
sl |
French bread; 3/4" thick to cover bottom |
| 1/2 |
c |
Margarine |
| 1/2 |
c |
Pancake syrup; maple recommended |
| 3/4 |
c |
Chopped pecans |
INSTRUCTIONS
Blend eggs, Half 'n Half, 1 T. brown sugar and the vanilla. Pour half of
the mixgture into 9x13" pan. Put the bread slices on top to cover the
bottom of pan. Spread rest of the mixture over the bread and cover and
refrigerate overnight to soak up well. In another 9x13" glass or
Corningware pan (either at the same time or the next morning) melt the
margarine, 3/4 c. of brown sugar, syrup and the nuts. Cover with foil if
overnight or use fresh if in the AM. Place the soaked bread on top of nut
muxture and bake at 350'F. for 30-35 minutes until puffed and browned. Is
fantastic! You will only eat 2 pieces each. DON"T overcook or will
carmelize the bottom and be hard to get out of pan. Use glass or
Corningware as metal pans carmalize too quickly. Can brown slightly under
broiler if you want to, but not necessary.
Recipe by: WSGW 5/7/91 350'F Posted to MC-Recipe Digest V1 #769 by Ed
Griffin <egriff@bytethis.com> on Sep 01, 1997
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