Oven French Toast Recipe - Cooking Index
Oven French Toast Recipe - Cooking Index
The gray-haired lady on the cover of this cookbook fits the Walton's stereotype suggested by the title, "Just Like Grandma Used to Make" (Simon & Schuster, $22). But the recipes inside reflect a more PC view of our foremothers.
Courses: Breakfast| 5 oz | 142g | Eggs - lightly beaten (large) |
| 1 1/2 cups | 355ml | Milk |
| 1 cup | 237ml | Cream or half-and-half |
| 1 teaspoon | 5ml | Vanilla |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 8 | Firm buttered white bread | |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - softened |
| 1 cup | 160g / 5.6oz | Light-brown sugar - (packed) |
| 2 tablespoons | 30ml | Maple syrup or honey |
| 1 cup | 146g / 5.1oz | Coarsely chopped pecans |
Butter a 9- by 13-inch ovenproof glass baking dish.
Mix eggs, milk, cream, vanilla and cinnamon. Dip bread slices in egg mixture; place in baking dish. Refrigerate overnight.
Preheat oven to 350 degrees.
Mix butter, sugar and syrup in a bowl; stir in pecans. Spread topping over bread. Bake until golden, about 40 minutes. Serve with preserves, stewed fruit or compote.
Yield: 4 servings.
Source:
St. Louis Post-Dispatch - 10-05-1998 - By Cathy Barber, The Dallas Morning News
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