Sunday, February 4, 2007

Baked French Toast

1 24-inch baguette
6 large eggs
3 c whole milk
½ tsp nutmeg
1 tsp vanilla
1 c packed light brown sugar
1 c pecans (about 3 ounces)
¼ c plus 1 tsp butter
¼ tsp salt

Butter a 9 x 13 pan. Cut twenty 1-inch slices on the bias, from baguette and arrange in one layer in baking dish.

In a large bowl, whisk together eggs, milk, nutmeg, vanilla and ¾ c brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to one day.

Preheat oven to 350. In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 tsp butter and salt.

Increase oven temperature to 400. Sprinkle pecans evenly over bread mixture. Cut 2 ounces butter into pieces and in a small saucepan, heat it with remaining ¼ cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake 20 minutes. Serve with maple syrup.

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