Baked French Toast
Ingredients:
1 baguette French bread, cut in 1 inch slices
6 large eggs
1½ cups milk
1 cup light cream or half-and-half
1 tsp. vanilla extract
¼ tsp. ground cinnamon
¼ tsp. groun nutmeg
¼ cup butter or margarine, softened
½ cup firmly packed light-brown sugar
½ cup chopped walnuts
2 Tbsp. light corn syrup
Maple syrup
Instructions:
Note: Fill pan to ¾ and bake 1 hour or until knife put in center comes clean.
1 baguette French bread, cut in 1 inch slices
6 large eggs
1½ cups milk
1 cup light cream or half-and-half
1 tsp. vanilla extract
¼ tsp. ground cinnamon
¼ tsp. groun nutmeg
¼ cup butter or margarine, softened
½ cup firmly packed light-brown sugar
½ cup chopped walnuts
2 Tbsp. light corn syrup
Maple syrup
Instructions:
- Butter 9 inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight.
- Next day: Preheat oven to 350 degrees. In small bowl, combine butter, sugar, walnuts, and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes, or until puffed and golden. Serve with maple syrup.
Note: Fill pan to ¾ and bake 1 hour or until knife put in center comes clean.