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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked French Toast with Pecan Streusel Recipe

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This recipe for Baked French Toast with Pecan Streusel is from Rappahannock Shores Association 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16-oz.) loaf French bread, cut into ½ in. slices
8 large eggs
3 cups half-and-half
¾ cup firmly packed light-brown sugar
1½ tsp. ground cinnamon
2½ tsp. vanilla extract
¼ tsp. salt

Pecan Streusel
1 cup butter, softened
¾ cup firmly packed light-brown sugar
2 tbsp. all-purpose flour
½ tsp. ground cinnamon
1 cup chopped pecans
Directions:
Directions:
Arrange bread slices in a greased 13-x-9-in. baking dish.

Combine eggs and next 5 ingredients in a large bowl, whisking until well-blended. Pour egg mixture over bread slices. Cover and chill 8 hours or overnight.

Preheat oven to 350º.

Pecan Streusel
Combine first 4 ingredients in a small bowl; stir in pecans. Makes 3 cups.

Sprinkle Pecan Streusel over bread slices. Bake at 350º for 45 minutes until slightly puffed and golden. May serve with maple syrup.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes; Chill 8 hours; cook 45 minutes
Personal Notes:
Personal Notes:
I either got this recipe from a Paula Deen magazine or from Southern Living Magazine. This is another great dish for Christmas or Easter morning.

 

 

 

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