Oven French Toast
Oven French Toast recipe
Yield
4 servingsPrep
8 hrsCook
10 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
butter
for greasing |
*
|
||
| 8 | ounces |
french bread
cut in 1 inch slices |
|
| 4 | large |
eggs
slightly beaten |
|
| 1 | cup |
milk
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| Topping | |||
| ½ | cup |
butter
unsalted, softened |
|
| 1 | cup |
brown sugar, light
packed |
*
|
| 2 | tablespoons |
maple syrup
|
|
| 1 | cup |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
butter
for greasing |
*
|
| 231.2 | ml/g |
french bread
cut in 1 inch slices |
|
| 4 | large |
eggs
slightly beaten |
|
| 237 | ml |
milk
|
|
| 237 | ml |
light cream (half&half)
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| Topping | |||
| 118 | ml |
butter
unsalted, softened |
|
| 237 | ml |
brown sugar, light
packed |
*
|
| 3E+1 | ml |
maple syrup
|
|
| 237 | ml |
pecans
coarsely chopped |
|
Directions
Heavily butter a 9-inch square baking dish . Fill dish with bread slices.
In a medium bowl, combine eggs, milk, half-and-half, vanilla, Pour egg mixture over bread. Cover and refrigerate overnight.
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. Bake, uncovered, in a preheated 350-degree oven until puffed. Let stand for 5 minutes before serving.
