Oven Caramel Nut French Toast

Oven Carmel Nut French Toast

Fall is in the air! I have traveled from state to state this week and seen some very beautiful countryside! The leaves are starting to change and I feel like hearty, warm, comforting dishes!

Oven Carmel Nut French Toast

 

1 loaf (12oz) French bread, cut in 1-inch slices

8 large eggs

2 c. milk

1 c. half and half

2 tsp. vanilla

½ tsp. nutmeg

½ tsp. cinnamon

½ tsp mace

 

Topping:

¾ . butter, softened

1 – 1/3 c. brown sugar

3 Tbl. dark corn syrup

1 – 1/3 c. coarsely chopped pecans or walnuts

 

Heavily butter 9×13 inch baking dish. Fill pan with bread slices to within ½ inch of top. Set aside. In blender, mix eggs, milk, half and half, vanilla, nutmeg, cinnamon and mace. Pour mixture over bread slices. Refrigerate, covered, overnight. Make topping by combining all ingredients; set aside until time to bake toast. Spread topping over toast; bake at 350° for 50 minutes until puffed and golden.

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