Divine Eating
Posted
Fri, 02/04/05
The following is from the new issue of Bon Appétit Magazine (How America Eats) and I simply have to share it. I plan to make the dish in short order, and will blog the results when I do.
Baked French Toast with Pecans
This dish is assembled a day ahead so the buttery sauce can soak into the bread.
1/2 C (1 stick) unsalted butter
Stir butter, brown sugar and 1/2 cup syrup in a heavy medium saucepan over medium heat until melted and smooth. Transfer to 13x9x2-inch glass baking dish. Sprinkle pecans over butter mixture. Whisk eggs, half and half, cinnamon and vanilla in a large bowl to blend. Dip bread slices into egg mixture and arrange in a single layer in prepared dish. Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refrigerate overnight. The next day, preheat oven to 350-degrees F. Bake French toast uncovered until golden brown and puffed, and knife inserted into center comes out clean (about forty minutes). Cut into six pieces. Serve pecan-side up with additional warm maple syrup. Makes 6 servings.
I intend to use Texas toast instead of egg bread, and I might go a bit lighter on the syrup and brown sugar.
*Related Blog Post: Divine Eating Part Two (02/09/05).
*Similar recipe: Baked French Toast.
Tags: Breakfast;
Food Magazines
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