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 quite possible to follow the history of recipes back into the far past, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early cookbooks were just primitive pictorial recipes for preparing food.
Closer to modern times, there were a couple of interesting books which were published in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that appears on menues today, but rather accounts of the types of food prepared by the cooks of the upper classes of the time. By the time we get to the twentieth century, cookery publications are in great demand, as a result of increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Oven French Toast recipe.
