"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked French Toast Recipe

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This recipe for Baked French Toast, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Hanus
Added: Sunday, October 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves of French bread sliced 3/4 to 1 inch thick
10 eggs
2 c. half and half
1/4 tsp. salt
cinnamon
nutmeg
1 tsp. vanilla

Topping:
1 c. softened butter
1 c. brown sugar
1 c. chopped pecans
2 T. corn syrup
cinnamon
nutmeg

Directions:
Directions:
The night before:
Mix eggs, half and half, salt, cinnamon, nutmeg and vanilla in a bowl. Dip the slices of bread in the egg mixture and place in a 9 X 13" greased baking dish in 3 rows, overlapping each piece of bread. Pour any leftover egg mixture over the top, cover and refrigerate overnight.

Before baking mix the topping together and spread over the bread and egg mixture.

Bake from 30 to 60 min. at 350 until the center is set.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 - 60 min.
Personal Notes:
Personal Notes:
The topping can be mixed and covered with plastic wrap the night before but don't refrigerate it because it won't spread. This can be served as is out of the oven or with passed warm maple syrup.

 

 

 

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