Oven French Toast with Nut Topping |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Donna Justin, Sparta, Wisconsin Ingredients:
1 loaf (12 ounces) french bread, cut in 1-inch slices |
8 eggs |
2 cups milk |
2 cups half-and-half cream |
2 teaspoons vanilla extract |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground mace |
topping: |
1-1/3 cups packed brown sugar |
3/4 cup butter, softened |
3 tablespoons dark corn syrup |
1-1/3 cups chopped pecans, walnuts or hickory nuts |
Directions:
1. Fill a well-greased 13-in. x 9-in. baking dish with bread slices to within 1/2 in. of top; set aside.
2. In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace; cover and process until blended. Pour over bread slices. Cover and refrigerate overnight.
3. Remove from refrigerator 30 minutes before baking. Meanwhile, combine topping ingredients. Spread over top.
4. Bake, uncovered, at 350° for 50-55 minutes or until puffed and golden. (Cover with foil if top browns too quickly.) Yield: 8-10 servings.
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