Shelly's Recipe

BAKED FRENCH TOAST II

Category: French Toast

Day one preparation:
12 slices inchTexas inch toast, or 1 inch thick bread, crusted
8 eggs
1 1/2 cup heavy whipping cream
1/2 cup maple syrup
1/4 cup light brown sugar
1/2 tsp cinnamon

Day two preparation:
1/2 cup melted butter, packed brown sugar and maple syrup
2 cups chopped nuts (pecans or walnuts are favorites)

On day 1, in the mixing bowl, beat the eggs, heavy cream, maple syrup, brown sugar and cinnamon until well blended. Set aside. Thoroughly spray a 13x9 inch baking pan with the non-stick spray. Place the crusted pieces of bread into the dish, squeezing together the slices to fit into the dish. Pour the beaten egg mixture over the bread slices to soak. Cover with plastic wrap and allow to set overnight in the refrigerator.

On Day 2, preheat the oven to 350 and remove the dish from the refrigerator. In a sauce pot, combine the melted butter, brown sugar and maple syrup, heating over medium heat until the sugar is melted, about 2 minutes maximum. Add the chopped nuts and stir. Carefully pour the nut mixture over soaked bread. Bake for 45 minutes, until golden brown and crusty on top. Allow to rest for 5 minutes before serving. Cut into squares and serve alongside bacon, sausage, scrambled eggs and other breakfast selections.