Wednesday, July 7, 2010

French Toast Bake

This recipe comes from Quick Cooking magazine.I used blueberries as suggested but I think this would be good with any berries.

12 slices day-old French bread (1 inch thick)
5 eggs
2-1/2 cups milk
1 cup packed brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/4 cup butter, melted
2 cups fresh or frozen blueberries

Arrange bread in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.
Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

1 comment:

  1. I love french toast (don't eat it anymore); but continue to cook it for my son and husband. So you live down the street from Santa Claus, eh. Nice...
    hugz, Pam