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Jan's Higley Brunch French Toast Recipe

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This recipe for Jan's Higley Brunch French Toast, by , is from TSA FLL Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Lacourse


8 eggs

1-1/2 cups milk ( I use 1% or 2% milk)

1 tbsp brown sugar

2 tsp vanilla

8+ slices french bread 0 use the long loaf of real French Bread and slice thick. (You may have 10 or more slices depending on the size of the bread loaf)



1/4 cup Real maple syrup (do not use maple flavored syrup like Log Cabin)

1/2 cup brown sugar

1/2 cup chopped pecans

1/2 stick of real butter

Step 1 - The night before:

Combine eggs, milk, 1 tbsp brown sugar and vanilla together in a bowl and whisk until mixed well.

Pour half of the mixture into a 9x13 pan baking pan.

Place bread slices in the mixture.

Pour the remaining mixture over the bread. Turn bread so all sides are well coated.

Cover with foil and refrigerate overnight.


Step 2 - the next morning:

Melt butter in a separate 9x13 pan (I use a glass pan) in the oven or microwave .

Stir in 1/2 cup brown sugar and 1/4 cup maple syrup.

Sprinkle pecans over mixture. Stir well and spread the mixture evenly over bottom of the pan. (Or pecans on 1/2 mixture if you want some without nuts).

Carefully remove bread from marinade, and place on top of syrup, brown sugar/pecan mixture.

Bake at 350 for 30-35 minutes. Serve hot with additional maple syrup.




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