| This recipe is liked by 10 person(s). |
Baked French Toast
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Pauline Viviano
| 1 baguette | French Bread, cut in 1-inch slices |
| 6 large | eggs |
| 1 ½ cups | milk |
| 1 cup | half and half |
| 1 teaspoon | vanilla extract |
| ¼ teaspoon | ground cinnamon |
| ¼ teaspoon | ground nutmeg |
| 1/4 cup | butter, softened |
| ½ cup | firmly packed light brown sugar |
| ½ cup | walnuts, chopped |
| 1 tablespoon | light corn syrup |
| Maple syrup |
Night before: Butter 9-inch square baking pan (I use a 9X13-inch pan). Arrange bread slices, overlapping, to fill pan completely. In a medium bowl, combine eggs, milk, cream, vanilla, cinnamon, and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight.
Next day: Preheat oven to 350 deg F. In a small bowl, combine butter, sugar, walnuts, and corn syrup; mix well. Evenly spread over bread.
Bake 40 minutes, or until puffed and golden. Serve with maple syrup.
Makes 6 to 8 servings.
A great breakfast that is prepared the night before, so no hassle in the morning (especially if you’re not a morning person!)-from Pauline Viviano.
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