Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Brown sugar - (packed)

  2. 1/2 cup 99g / 3 1/2oz Margarine - (1 stick)

  3. 1/2 cup 73g / 2.6oz Chopped pecans

  4. 16 Italian or French bread

  5. 1/2" thk - (to 20) - do not remove crusts

  6. 1 cup 237ml Apricot or strawberry preserves

  7. 16 cups 3168g / 111oz Eggs or 12 extra-large eggs (large)

  8. 2 cups 474ml Milk

  9. 1 tablespoon 15ml Vanilla

  10. 1/2 teaspoon 2 1/2ml Freshly grated nutmeg Yogurt or sour cream - for garnish Fresh fruit - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Generously coat a 9- by 13-inch pan with cooking spray. Combine sugar and margarine in small saucepan; heat until bubbly. Pour into prepared pan. Sprinkle with pecans. Fit a layer of bread slices into pan, filling in gaps with torn pieces of bread. Spread bread with 2 wide ribbons of preserves. Top with second layer of bread slices, again filling in gaps with torn pieces. Beat together eggs, milk, vanilla and nutmeg; pour over bread. Cover and refrigerate overnight. The next day, preheat oven to 350 degrees (see note). Bake uncovered for 45 to 55 minutes, until top is golden and caramel is melted. Invert onto large platter or cookie sheet; remove pan. Caramelized portion will be on top. Cut and serve with a dollop of sour cream or yogurt and fresh fruit. Yield: 8 to 10 servings. Note: For puffy French toast, preheat oven to 250 degrees. Bake for 30 minutes, then increase heat to 350 degrees and bake for 30 minutes longer.


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