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

Southern Pecan French Toast Bake Recipe

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This recipe for Southern Pecan French Toast Bake, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rod & Candace Brandt
Added: Friday, February 20, 2009


1 large loaf of French bread cut into 1 cubes
6 large eggs
teaspoon nutmeg
teaspoon cinnamon
1 teaspoon vanilla extract
1 cup milk
1 half & half

cup softened or melted butter
1 cup brown sugar
3 Tablespoons maple syrup
1 cup chopped pecans

Spray a 9/13 pan with nonstick coating. Spread bread cubes in the bottom of the pan. Mix all ingredients except the topping and pour over the bread. Cover well and let sit overnight in the refrigerator. Take the pan out in the morning and spread the topping over the mixture. Bake @350 degrees for about 40 minutes, or until golden brown. Serve with butter and extra syrup. This is a brunch favorite.




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