Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Baked French Toast




Source of Recipe


unknown


Recipe Introduction


To me, this is actually better the next day. I’m not sure that I care much for baked French toast – too custardy for me, I think. But, it IS very convenient and everyone else seemed to love it!


List of Ingredients




FRENCH TOAST:
18 slices of a French bread loaf, 1” thick
6 eggs
1 ½ c. milk
1 ½ c. half and half
1 t. vanilla
1/8 t. nutmeg
½ t. cinnamon

TOPPING:
1 c. brown sugar
2 T. corn syrup
1 c. pecans, chopped


Recipe



Butter a 13x9” baking dish. Fill with bread. Mix eggs, milk, half and half, vanilla and spices. Pour mix over bread and cover. Refrigerate overnight.

In the morning, mix topping and spread over egg and bread mix. Bake at 350 degrees for 50 minutes – until puffed and golden.

Serves 6 – 8.

Serve with syrup and fruit.