I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, July 12, 2010

Baked French Toast

Throw is in your fridge the night before and have the family wake up to the wonderful smell of french toast cooking. I normally make it for brupper (breakfast at dinner time).


*1 loaf French (or Italian) bread, cut in 1-2 inch slices
*6 eggs
*1 cup whole milk
*1 cup cup half and half cream
*2 teaspoons ground cinnamon
*1 cup pecans, chopped
*1/2 cup butter
*3/4 cup brown sugar
*1 1/2 tablespoons light corn syrup

~Butter (or spray pam) a 9x13 inch pan.
~Arrange the slice of bread in the bottom of the pan.
~In a large bowl, beat the eggs, pecans, milk, vanilla, cream, and cinnamon together.
~Pour over bread slices, cover and put in the refrigerate overnight (or in the morning if having for dinner).
~When ready to cook, take french toast out of refrigerator and flip the bread over.
~Preheat oven to 350 degrees.
~Bake, covered with foil, for 20 minutes
~In a small saucepan, combine butter, brown sugar, and corn syrup.
~Heat until bubbling.
~Pour over bread and egg mixture, after it has been baking for 20 minutes.
~Bake, uncovered, for 20-30 minutes.

`Pour syrup mixture on the bread before putting in oven and let cook uncovered 40 minutes.
`Omit pecans.

1 comment:

Holly said...

I have no words for how amazing this sounds... Wow...