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Oven French Toast

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Butter for greasing 8 oz Loaf French bread, in 1″ sl

4 lg Eggs — slightly beaten

1 c Milk

1 c Half-and-half

1 t Vanilla

1/8 ts Ground cinnamon

1/8 ts Ground nutmeg

—–TOPPING—– 1/2 c Unsalted butter — softened

1 c Lt brown sugar — packed

2 tb Maple syrup

1 c Coarsely chopped pecans

1. Heavily butter a 9-inch square baking dish. Fill

dish with bread slices. 2. In a medium bowl, combine eggs, milk,

half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight. 3. 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 topping evenly over bread. 4. Bake, uncovered, in a preheated 350-degree oven

until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving. from Anne Conidi, La Grange Park, Illinois Source: Chicago Sun Times, August 7, 1996

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