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Ingredients Jump to Instructions ↓

  1. 8 oz Loaf French bread, in

  2. 1" sl

  3. 4 lg Eggs -- slightly beaten

  4. 1 c Milk

  5. 1 c Half-and-half

  6. 1 t Vanilla

  7. 1/8 ts Ground cinnamon

  8. 1/8 ts Ground nutmeg --TOPPING--

  9. 1/2 c Unsalted butter -- softened

  10. 1 c Lt brown sugar -- packed

  11. 2 tb Maple syrup

  12. 1 c Coarsely chopped pecans

  13. 1. Heavily butter a 9-inch square baking dish. Fill dish with bread slices.

  14. 2. In a medium bowl, combine eggs, milk, half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight.

  15. 3. To make the topping: The next day, in a small bowl blend butter, brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread.

  16. 4. Bake, uncovered, in a preheated 350-degree oven

Instructions Jump to Ingredients ↑

  1. until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving. from Anne Conidi, La Grange Park, Illinois Source: Chicago Sun Times, August 7, 1996

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