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Oven French Toast Recipe

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

Contributor:  
Contributor:  
Karen Newsom
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf (8 oz) french bread, cut into 1" slices
6 large eggs
1 1/2 cup half & half
1 1/2 cup milk
1 tsp vanilla
1/8 tsp nutmeg
1/8 tsp cinnamon

TOPPING:
1 stick butter or margarine, softened
1 cup packed light brown sugar
2 Tbsp dark corn syrup
1 cup chopped pecans

Directions:
Directions:
Heavily butter a 9" square baking dish. Fill dish with bread. Pour mixture over slices. Refrigerate overnight. Spread topping over slices. Bake at 350 for about 40 minutes. Let stand 5 minutes before serving.

Personal Notes:
Personal Notes:
I got this from the Hoosier Hills Emmaus Community. This was fed to us on Sue Dyar's Walk. If you double this recipe you will need a pan larger than 9 x 13. I use a 12 x 16. You can also use a 9 x 13 and a 8 x 8 for a double batch. When you pour the egg and milk mixture over the bread it is very runny and you may wonder how this will all turn out. Don't worry, it cooks up like a custard in the oven. Be sure to put a cookie sheet under the pan or foil line your oven as the pan will run over.

 

 

 

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