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Breakfast: Oven French Toast & Nut Topping

Source of Recipe

Country Breakfasts


List of Ingredients

1 loaf french bread, cut in 1" slices
8 eggs
1 cup milk
1 cup half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace

TOPPING:
3/4 cup butter, softened
1 1/3 cups brown sugar
3 tablespoons dark corn syrup
1 1/3 cups coarsely chopped pecans or walnuts


Recipe

Heavily butter 13x9 pan. Fill pan with bread slices to within 1/2 inch of top. Set aside. In blender, mix eggs, milk half and half, vanilla, nutmeg, cinnamon and mace. Pour over bread slices. Refrigerate, covered, overnight. Make topping by combining all ingredients; set aside until time to bake toast. Spread topping over toast; bake at 350ºF for 50 minutes until puffed and golden. (Shield top with foil if browns too quickly.)