I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

French Toast Bake

8 eggs
1 ½ cups half-and-half
1/3 cup maple syrup
1/3 cup light brown sugar, packed
10 to 12 slices bread, 1 inch thick
Topping: ½ cup butter (1 stick)
2/3 cup maple syrup
½ cup light brown sugar, packed
2 cups chopped pecans

Generously butter a 9 x 13 inch baking pan. Mix eggs, half-and-half, maple syrup and sugar in a bowl. Place bread slices in the casserole dish and cover with the egg mixture. Cover with plastic wrap and soak overnight in refrigerator. For topping, melt butter in a sauce pan. Add sugar and maple syrup and cook for 1 to 2 minutes. Stir in pecans. Pour over bread and bake 45 to 55 minutes. Remove from oven and let rest for 10 minutes before serving. 

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