Wednesday, June 13, 2007

Recipe Wednesday - Breakfast

It's time for some more great recipes! We chose a breakfast theme today. We would love to see some more great recipes come out of these Wednesday meetings of ours - if you have recipes you'd like to link, or if you do recipes on a different day, please let us know - we are always on the hunt! Visit Darla's blog for another scrumptious breakfast treat today!


OVERNIGHT FRENCH TOAST WITH NUT TOPPING

1 (12 oz.) loaf French bread, cut in 1 inch slices
8 lg. eggs
2 c. milk
2 c. half and half
2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon


TOPPING:
3/4 c. butter, softened
1 1/3 c. brown sugar
3 tbsp. dark corn syrup
1 1/2 c. coarsely chopped walnuts or pecans


Grease heavily with butter the bottom and sides of 13 x 9 x 2 inch baking pan. Fill pan with bread slices to within 1/2 inch of top. Set aside. Mix eggs, milk, half and half, vanilla, nutmeg, cinnamon. Pour this mixture over bread slices. Cover and refrigerate overnight.

Make topping by combining all ingredients; set aside until time to bake toast.

Spread topping over toast.

Bake at 350 degrees for 50 minutes until puffed and golden brown. Place foil on top if it browns too quickly.

8-10 servings.

Serve warm with heated maple syrup

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