Directions: |
Directions:Melt the butter in a 2-cup microwave-safe bowl. Stir in the brown sugar and cinnamon. Scrape the butter, sugar mixture out of the bowl and spread evenly into a 9" x 13" buttered pan. Sprinkle the chopped nuts evenly over the mixture. Lay bread slices on top of nuts, fitting snugly into the pan, cutting the bread if needed.
Beat the eggs in a medium mixing bowl; add in the salt and milk, and give the mixture a final stire or two. Pour over the bread sliwith a hand mixer or by hand using a heavy whisk. Add in the salt and milk and give the egg mixture a final stir or two making sure the eggs are mixed in well with the milk and salt. Pour over the bread slices. Cover the pan tightly with plastic wrap, and refrigerate overnight.
When ready to bake, preheat the oven to 350º F. Uncover the pan. Sprinkle over the top of the egg toast mixture a light dusting of cinnamon and bake for approximately 45 minutes. NOTE: If using a glass baking dish, let it come to room temperature before putting it into the preheated oven to bake. When it is done, remove the pan from the oven, cool on a cooling rack for 10 minutes before serving. Cut into squares and place one or two pieces of toast UPSIDE DOWN on individual plates. |
Personal
Notes: |
Personal
Notes: This is another one of my concoctions I put together by combining several similar recipes. I was looking for something special for a Christmas morning treat for us all, and I found it. Everyone really liked this sweet, tasty breakfast. It's especially good served with a side of sugar-cured ham or thick-sliced bacon, a small bowl or fresh mixed fruit, and a delicious steaming cup of hot coffee, hot tea, or cocoa.
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This recipe for Baked "Pecan Stickies" French Toast is from