Victoria House
Bed and Breakfast

Spring Lake, New Jersey

Specialty Recipe

Oven-Baked French Toast

This is our most requested entree.

Ingredients

1/4 cup unsalted butter

2 loaves French Bread cut into 1-inch thick slices (10 to 12 slices per loaf - do not use Italian bread!)

6 large eggs

1-1/2 cups milk

1-1/2 cups half & half

1-1/2 teaspoons vanilla

1/2 teaspoon nutmeg

1/8 teaspoon cinnamon

Topping

1/2 cup (1 stick) butter, softened

1 cup packed brown sugar

2 Tablespoons dark corn syrup

1 cup chopped pecans (1/2 cup can be used)

Using a paper towel, spread 1/4 cup unsalted butter in a 12 x 18-inch jelly roll pan. (Do not use vegetable spray). Place French bread in the pan. Position bread to have topping stay in the pan while baking. Mix eggs, milk, half & half, vanilla, nutmeg, and cinnamon. Pour egg mixture over each slice of bread to ensure tops are wet. Pour in remaining mixture. Cover tightly and refrigerate overnight.

On the morning of baking, pre-heat oven at 350 degrees. Mix butter, brown sugar, and corn syrup, then stir in pecans. Place topping on bread with a spreading knife. Be careful not to allow topping to melt over the pan edge (you'll wind up with an undesirable odor.)

Bake 45 to 50 minutes. Do not overbake. Center should be soft. Let stand 5 minutes. To maintain warmth, place back in oven at 170 degrees. Enjoy!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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