Oven French Toast: Breakfast-Brunch
Prep time:30 minutes
1 (8 ounces) bread, rolls or buns
6 large eggs
1 cup milk
1 1/2 cup half-and-half
1 tsp vanilla
1/8 tsp nutmeg
1/4 tsp cinnamon
1.Butter a casserole dish (large rectangular one) 2.Fill dish with bread slices so dish is covered with bread. 3.Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon. 4.Pour mixture over bread slices.
5.Refrigerate overnight (must hold overnight). 6.Make topping: Mix butter, brown sugar& corn syrup. 7.Stir in pecans. 8.Spread evenly over bread slices.
TOPPING: 1/2 cup butter, softened (I melt mine) 1 cup light brown sugar 2 tablespoons corn syrup 1 cup chopped pecans
9.Bake uncovered until puffed and golden about 40 minutes at 350. 10.Let stand 5 minutes before serving with syrup or powder sugar