Pecan French Toast
Jeni and friends,
This morning I am cleaning out my medicine/small plates/cookbooks&recipe cupboard and, Voila!: the recipe from Doris Mason in Havana, Florida. I'll check to see if it is the same as what we had in Mobile. Enjoy!
Pecan French Toast
4 large eggs (she used six)
1 cup milk (she used 1/2 and 1/2)
1/4 sugar (she used Splenda)
1/4 tsp. vanilla
1/4 tsp. cinnamon or nutmeg
vegetable oil spray (which she used) or melted butter
1 loaf (8 oz) French bread, cut into 1" thick slices
1/2 cup chopped pecans
2 Tbsp. butter melted
Place eggs, milk, sugar, spice and vanilla in a medium mixing bowl. Whisk to combine. Mist the bottom of a 12" by 8" glass casserole with vegetable spray or melted butter. Place the bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once. Cover the pan with plastic wrap and place in refrigerator overnight.
The next morning, preheat oven to 425 degrees. Remove the pan from the refrigerator and remove the plastic wrap. Sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20-25 minutes, or until the bread slices puff up and pecans are deep brown, but not burned. Serve warm with syrup. Makes 6 servings.
This morning I am cleaning out my medicine/small plates/cookbooks&recipe cupboard and, Voila!: the recipe from Doris Mason in Havana, Florida. I'll check to see if it is the same as what we had in Mobile. Enjoy!
Pecan French Toast
4 large eggs (she used six)
1 cup milk (she used 1/2 and 1/2)
1/4 sugar (she used Splenda)
1/4 tsp. vanilla
1/4 tsp. cinnamon or nutmeg
vegetable oil spray (which she used) or melted butter
1 loaf (8 oz) French bread, cut into 1" thick slices
1/2 cup chopped pecans
2 Tbsp. butter melted
Place eggs, milk, sugar, spice and vanilla in a medium mixing bowl. Whisk to combine. Mist the bottom of a 12" by 8" glass casserole with vegetable spray or melted butter. Place the bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once. Cover the pan with plastic wrap and place in refrigerator overnight.
The next morning, preheat oven to 425 degrees. Remove the pan from the refrigerator and remove the plastic wrap. Sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20-25 minutes, or until the bread slices puff up and pecans are deep brown, but not burned. Serve warm with syrup. Makes 6 servings.
posted by Compleat Mom at 8:46 AM
1 Comments:
Thanks Debby! I'll try this for XMAS day. Barbaranne gave me a similar recipe 3 years ago. It was great the first year. I don't know where I went wrong the next year; it was too soggy.
Perhaps I may be able to figure out a way to prepare 1/2 of the recipe with Splenda for James.
KDWW
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