Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Oven French Toast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
butter for greasing
8 Ounce(s) Loaf French bread, in 1" sl
4 Eggs, slightly beaten
1 Cup(s) Milk
1 Cup(s) Half-and-half
1 Teaspoon(s) Vanilla
1/8 Teaspoon(s) Ground cinnamon
1/8 Teaspoon(s) Ground nutmeg
1/2 Cup(s) Unsalted butter, softened
1 Cup(s) Lt brown sugar, packed
2 Tablespoon(s) Maple syrup
1 Cup(s) Coarsely chopped pecans
Directions:
Heavily butter a 9-inch square baking dish. Fill dish with breadslices.
In a medium bowl, combine eggs, milk, half-and-half, vanilla,cinnamon
and nutmeg. Pour egg mixture over bread. Cover and
refrigerateovernight. To make the topping: The next day, in a small
bowl blend butter,brown sugar and maple syrup with a fork. Stir in
pecans. Spread toppingevenly over bread. Bake, uncovered, in a
preheated 350-degree oven until puffed andgolden, about 40 minutes. Let
stand for 5 minutes before serving.from Anne Conidi, La Grange Park,
IllinoisSource: Chicago Sun Times, August 7, 1996 Posted to MM-Recipes
Digest V3#296Date: Mon, 28 Oct 1996 16:20:21 +0000From: Linda Place
<placel@worldnet.att.net>


Scale this recipe to Servings [?]