BAKED FRENCH TOAST
Mom's Recipes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
breakfast
bread
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 1/2 cup walnuts chopped
- 6 large eggs
- 1/2 teaspoon nutmeg ground
- maple syrup
- 1/4 teaspoon cinnamon ground
- 1/4 cup butter or margarine softened
- 1 tablespoon corn syrup
- 1 baguette french bread cut in 1-inch slices, i use two loaves brown and serve without browning)
- 1 cup light cream or half ~~amp half
- 1/2 cup sugar firmly packed light-brown
- Carbohydrate 4.37656719893505 g
- Cholesterol 269.601250013358 mg
- Fat 15.4701652132125 g
- Fiber 0.516910009098053 g
- Protein 10.2710505010207 g
- Saturated Fat 5.68557925303169 g
- Serving Size 1 1 Serving (111g)
- Sodium 132.302618789758 mg
- Sugar 3.859657189837 g
- Trans Fat 1.81702737538743 g
- Calories 194 calories
Butter 9-inch square pan. (I use 9 x 13 inch pan because I use slightly more French bread) Arrange bread slices, overlapping to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon, and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight. Next day: preheat oven to 350 degrees F. In small bowl, combine butter, sugar, walnuts, and corn syrup; mix well. Evenly spread nut mixture over bread. Bake 40 minutes or until puffed and golden. Serve with maple syrup.
