Appetizing Muse

Last night I did the pre-fixings for Baked French Toast with Pecans, and this afternoon cooked the concoction for about forty minutes.

I also steamed then slow-cooked link sausages. Ever since I can remember, we've had sausage with pancakes, French toast or waffles. In other words, anything which includes the use of maple syrup.

The French toast was airy and not too sweet (I cut down the quantity of brown sugar). The top layer browned nicely and had a slight crust. The recipe calls for one layer of soaked bread but I used two because my glass casserole dish is small. The texture and flavor of chopped pecans completed the dish nicely.

I highly recommend trying the recipe. It's fairly easy and the end result is worth waiting one day for.

*Related Blog Post: Divine Eating (02/04/05).