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Saturday, May 24 2014
French Toast
  • 12    ounces   Italian bread, cut into 1-inch-thick slices
  • 8      beaten eggs
  • 2    cups   milk
  • 2    cups   half-and-half or light cream
  • 2    teaspoons   vanilla
  • 1/2   teaspoon   ground nutmeg
  • 1/2   teaspoon   ground cinnamon
  • 1/2   cup   butter, softened
  • 1    cup   packed brown sugar
  • 2    tablespoons   dark-colored corn syrup
  • 1    cup   coarsely chopped pecans, walnuts, hickory, or hazelnuts
Butter a 13x9x2-inch baking dish. Arrange bread slices in the bottom of the dish, overlapping as necessary.
In a large mixing bowl, combine eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Slowly pour egg mixture evenly over bread. Press down lightly with large spoon. Cover and chill in the refrigerator for 2 to 24 hours.
For topping:
In bowl, mix butter, brown sugar, and corn syrup. Stir in nuts. Spoon small mounds of the nut mixture over the bread in baking dish.
Place baking dish in a 15x10x1-inch baking pan to catch drips during baking. Bake, uncovered, in a 325 degree F oven 1 hour or until puffed and golden. Let stand 15 minutes.

nutrition information
Per Serving: cal. (kcal) 414, Fat, total (g) 24, chol. (mg) 181, carb. (g) 40, fiber (g) 2, pro. (g) 10, sodium (mg) 338, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:36 am   |  Permalink   |  0 Comments  |  Email

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