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    Caramel-Pecan French Toast


    Source of Recipe


    Recipe courtesy Kathy Specht, Cambria, California

    List of Ingredients




    1 cup firmly packed light brown sugar
    1/2 cup butter
    2 tablespoons light corn syrup
    12 slices honey white bread
    3/4 cup raisins
    1 cup chopped pecans, toasted and divided
    6 large eggs
    1/2 cup milk
    2 teaspoons grated lemon rind
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/2 cups whipping cream, divided
    1/4 cup powdered sugar
    Maple syrup

    Recipe



    Preheat the oven to 350 degrees F.
    Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.

    Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.

    Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.

    Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.

    Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.

    Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans.

 

 

 


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