1 butter for greasing
8 oz loaf french bread, in 1 sl
4 large eggs, slightly beaten
1 cup milk
1 cup half-and-half
1 tsp vanilla
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
TOPPING
1/2 cup unsalted butter, softened
1 cup lt brown sugar, packed
2 tbsp maple syrup
1 cup coarsely chopped pecans
Directions
1. Heavily butter a 9-inch square baking dish. Fill dish with bread
slices.
2. In a medium bowl, combine eggs, milk, half-and-half, vanilla,
cinnamon and nutmeg. Pour egg mixture over bread. Cover and
refrigerate overnight.
3. 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.
4. Bake, uncovered, in a preheated 350-degree oven until puffed and
golden, about 40 minutes. Let stand for 5 minutes before serving.
from Anne Conidi, La Grange Park, Illinois
Source: Chicago Sun Times, August 7, 1996
Servings: 4 servings
Oven French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
It is possible to read the history of meal recipes back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he recounts how the ancient cooks used many aromatic flavors, including some that we all recognise for example basil, mint and dill. For the decades that followed, the powerful families of Europe competed with each other to lay on the most extravagent banquests, and because of this the best chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes of the day. By the time we get to the 1900s, recipe publications were in high demand, as a result of higher levels of literacy, people having increased leisure time and being a little richer. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Oven French Toast recipe.
