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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

French Toast Bake Recipe

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This recipe for French Toast Bake is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 loaf French bread, sliced 1/2 inch thick and allowed to dry out
8 eggs
2 cups milk
2 cups half & half
1 tbsp. sugar or vanilla sugar
1/2 tsp. ground cinnamon
2 tsp. vanilla extract
1/2 tsp. ground nutmeg

Topping:
1/2 cup butter, soften
1 tbsp. maple syrup
1 1/2 cups brown sugar, firmly packed
1 1/2 cups chopped pecans
Directions:
Directions:
Grease a 9x13-inch pan. Layer the dried bread in the bottom of the pan. In a large bowl, whisk together the eggs, milk, half & half, sugar, cinnamon, vanilla and nutmeg; mix well. Pour over the bread and put plastic wrap over the bread. Refrigerate for at least 8 hours. Make sure the bread is sitting fully in the liquid; place a plate on top of the plastic wrap to keep the bread submerged, if necessary. Place a piece of foil on the rack to catch any dips. Remove the French toast from the refrigerator. Topping: In a medium bowl, combine the butter, syrup, brown sugar and pecans. Mix until crumbly. Spread the topping evenly over the French toast. Bake in a preheated 350º oven for about 1 hour, or until puffed and golden. Cool for 10 minutes before serving.
Personal Notes:
Personal Notes:
This perfect brunch recipe was from Jane's home economic class. Her teacher claimed this was the best bread pudding she had ever made...and she had been teaching her cooking class for over 25 years!

 

 

 

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