"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pecan French Toast Recipe

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This recipe for Pecan French Toast, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jearl Rannefeld
Added: Thursday, March 23, 2006


1 loaf French bread (16oz.)
6 large eggs
1 1/2 c. milk
1 1/2 c. half and half
1 tsp. vanilla
1/8 tsp. nutmeg
1 tsp cinnamon
1/2 c. softened butter
1 c. light brown suger, packed
2 tbsp. dark corn or maple syrup
1 c. coarsely chopped pecans

Grease 9x13 baking dish. Slice bread into 1 inch slices; layer bread in dish. Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Refrigerate, covered, overnight. Next day mix butter, brown sugar, and syrup together. Stir in nuts. Spread evenly over bread mixture. Bake uncovered until puffed and golden, about 40 minutes at 350. Let stand 5 minutes before serving.




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