"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
Unsliced French Bread 6 Eggs 1/8 tsp. Nutmeg ¼ tsp. Cinnamon ¼ tsp. Mace 1 tsp. Vanilla 3 c. Half & Half or evaporated milk ½ c. Butter (softened) 1 c. Brown Sugar 1 c. Nuts
Slice bread into 1-1/2" slices. Put in greased pan. Combine eggs, nutmeg, cinnamon, vanilla, mace, and half & half; pour over bread. Refrigerate overnight. Baste off liquid and put over bread. Mix butter, brown sugar, and nuts. Sprinkle over slices and bake at 350º for 1 hour.
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