Ingredients
- 1 loaf (12 ounces) french bread (650 C)
- 8 large eggs (576 C)
- 2 cups of milk (244 C)
- 2 cups of half and half (640 C)
- 2 tsp. Vanilla (24 C)
- 1/2 tsp. each nutmeg, cinnamon and mace (18 C)
- 3/4 cup of butter softened (1012 C)
- 1 1/3 cups of brown sugar (357 C)
- 1 tsp. of dark corn syrup (57 C)
- 1 1/3 cups of coarsely chopped pecans, walnuts or hickory nuts (1004 C)
Heavily butter 13 inch X 9 inch X 2 Inch baking pan. Fill pan with bread slices to within 1/2 inch of top. (set aside) In blender, mix eggs, milk, half and half, vanilla, nutmeg, cinnamon and mace Pour mixture over bread slices. Refrigerate, covered overnight.
Make topping by combining all ingredients. Set aside until time to bake toast. Spread topping over toast. Bake at 350°F for 50 minutes until puffed and golden.
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