Oven French Toast
Warm, sweet, and yummy for breakfast when topped with syrup. Or top it with a scoop of ice cream, and you have a delicious bread pudding that can be served for dessert.
French Toast
- butter or non-stick spray for coating baking dish
- 1 loaf French Bread (or twist raisin bread) broken into 1-inch pieces
- 6 eggs
- 1½ cups milk
- 1½ cups Half and Half
- 1 teaspoon vanilla
- ½ cup raisins optional
- nutmeg to taste
- cinnamon to taste
Topping
- 1 cup butter or margarine
- 2 cups brown sugar
- ¼ cup corn syrup
- 2 cups chopped nuts (pecans or walnuts)
Butter or non-stick spray a 9x13-inch baking dish. Fill dish with bread pieces. Sprinkle top with raisins.
Mix eggs, milk, Half and Half, vanilla, nutmeg, and cinnamon. Pour mixture over bread. Cover and refrigerate overnight.
Preheat oven to 350 ℉. Mix topping ingredients, spread evenly over bread. Bake until puffed and golden, about 40 to 60 minutes.
Remove from oven. Let stand 5 minutes before serving.
Note: Use any leftover bread or buns in place of the loaf of French bread.
Note: For a healthier version, use egg substitute, and substitute skim milk in place of the Half and Half.
From Chris Pawlicki