Thursday, October 2, 2008

YUM-O!!! *Baked French Toast*

* Baked French Toast*
1 baguette French or Cuban bread (I used 6 slices of Texas Toast)
6 lg. eggs
1 1/2 c. milk
1 c. Half and Half
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg (I left this out and doubled the cinnamon)
1/4 c. butter, softened
1/2 c. light brown sugar, firmly packed
1/2 c. chopped walnuts or slivered almonds (optional)
1 tsp. lite corn syrup (I used honey)
Maple syrup

Start the day before serving. Cut bread into 1-inch slices. Butter a 9-inch square baking pan or a larger rectangular pan (I used a 9x13 baking dish). Arrange bread slices slightly overlapping to fill pan completely.
In a medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well and pour over bread slices. Cover and refrigerate overnight.
Preheat oven to 350 degrees. In a small bowl, combine butter, sugar, nuts and corn syrup. Mix well and spread evenly over bread. Bake 40 minutes or until puffed and golden (mine took about 50 min).
Serve with maple syrup.
Makes 6-8 servings.
(This recipe courtesy of
I thought this was really good. The inside of the bread takes on a custard consistency from all the egg mixture that soaks into it.

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