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Baked French Toast with Pecans Recipe

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This recipe for Baked French Toast with Pecans, by , is from Paula's Family and Friends Cookbook, 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!

Contributor:  
Contributor:  
Cathy Wells

Category:
Category:

Ingredients:  
Ingredients:  
cup unsalted butter
cup packed brown sugar
cup pure maple syrup
1 cup coarsely chopped pecans
8 large eggs
1 cups half and half
1 tsps. cinnamon
1 tsp. vanilla
1 1lb loaf unsliced challah cut into 1 inch thick slices.

Directions:
Directions:
Stir butter, brown sugar, and 1/2 cup syrup in sauce pan over medium heat until melted and smooth.
Pour into 13x9x2 inch glass baking dish. Sprinkle pecans over mixture.
Whisk eggs, half and half, cinnamon and vanilla to blend. Dip bread slices into egg mixture, arrange in single layer in prepared dish. Pour remaining egg mixture over bread slices. Cover with plastic wrap and refrigerate overnight.
Preheat over to 350. Bake french toast uncovered until golden brown and puffed and knite inserted into center comes out clean about 40 minutes. Serve pecan side up with warmed maple syrup.

This is a good dish for a brunch. I have also used texas toast slices instead of the challah.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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