Baked French Toast

This rich rendition of the breakfast standby is infinitely adaptable; sweeten it with honey or brown sugar instead of syrup, and top it with blueberries or any fruit you like.

1/3-cup butter, melted
1/3-cup maple syrup or maple-flavored syrup
(Jean used Aunt Jemima original made with Rich Maple)
1/2 cup chopped pecans, toasted
8-10 1-inch-thick sliced French bread
4 eggs, beaten
1 3/4 cups milk

In a small bowl, stir together the melted butter and maple syrup. Pour into a 3-quart baking dish. Sprinkle 1/4 cup of chopped pecans over the butter mixture. Arrange bread slices in a single layer on top of the nuts. Set baking dish aside. In a medium-mixing bowl combine eggs and milk. Pour egg mixture over the bread in baking dish. Sprinkle the remaining 1/4-cup pecans over top of bread slices. Cover and refrigerate the mixture for 2 to 24 hours.

Remove cover from baking dish; bake in a 350-degree oven for 30 to 35 minutes or until the center appears set and the top is lightly browned. Let the French toast stand about 10 minutes before serving. Serve with sliced bananas and strawberries and/or maple syrup or maple-flavored syrup, if desired.

Serves: 8 to 10.

Jean Griffin
One weekend when Jean and Eldon were here she wanted to make this; she had seen it in a magazine.
It was really good and is so easy to make and fix ahead of time.


I add 1/4 t salt
Karen Griffin