French Toast with Pecan Glaze
Serves: 6–8
Ingredients:
1 loaf challah bread
8 eggs
1 1/2 cups half & half
1 cup milk
2 tbsp sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt to taste
Maple syrup, to serve
Pecan Crust:
1 stick butter
1 cup light brown sugar
1 cup pecans, chopped
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Method:
Slice challah bread into 1-inch slices and layer in a buttered 9x13-inch baking dish in rows.
In a large mixing bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until fully blended.
Pour mixture over bread slices, covering each piece.
Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees F. Meanwhile, combine all ingredients for Pecan Crust together and spread over casserole.
Bake for 40 minutes and serve immediately with maple syrup.
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