MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caramel-Pecan French Toast
Categories: Breads, Dairy, Nuts, Fruits
Yield: 8 Servings

1 c Packed brown sugar
1/2 c Butter
2 tb Light-color corn syrup
1 c Chopped pecans; toasted
16 sl (1/2") French bread
6 lg Eggs; lightly beaten
1 1/2 c Milk
1 ts Vanilla
1 tb Granulated sugar
1 1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
Raspberries
Maple syrup
Toasted chopped pecans

In a medium saucepan combine brown sugar, butter, and
corn syrup. Cook and stir until butter is melted and
brown sugar is dissolved. Pour into a 3-quart rectangular
baking dish. Sprinkle with 1/2 cup of the pecans.

Arrange half of the bread slices in a single layer in the
baking dish. Sprinkle with remaining 1/2 cup pecans; top
with the remaining bread slices.

In a medium bowl whisk together eggs, milk, and vanilla.
Gradually pour egg mixture over bread; press lightly with
the back of a large spoon to moisten bread. In a small
bowl stir together granulated sugar, cinnamon, and
nutmeg; sprinkle over bread. Cover and chill for 2 to 24
hours.

Set oven to 350ºF/175ºC.

Bake, uncovered, for 30 to 40 minutes or until lightly
browned. Let stand for 10 minutes before serving. To
serve, invert French toast onto a large serving platter.
Serve with raspberries, maple syrup, and/or additional
pecans.

Makes: 8 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

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