Directions:
- In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15-in. x 10-in. x 1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight.
- Let stand for 30 minutes. Bake, uncovered, at 400° for 20-22 minutes or until golden.
- Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 598.85 Kcal (2507 kJ) | ||
| Calories from fat | 231.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.69g | 40% | |
|---|---|---|---|
| Cholesterol | 180.28mg | 60% | |
| Sodium | 589.87mg | 25% | |
| Potassium | 324.32mg | 7% | |
| Total Carbs | 75.94g | 25% | |
| Sugars | 20.48g | 82% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 20.06g | 40% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 5mg | 28% | |
| Calcium | 153.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 233.5 Kcal (978 kJ) | ||
| Calories from fat | 90.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 40% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 60% | |
| Sodium | 230mg | 25% | |
| Potassium | 126.45mg | 7% | |
| Total Carbs | 29.61g | 25% | |
| Sugars | 7.98g | 82% | |
| Dietary Fiber | 1.17g | 12% | |
| Protein | 7.82g | 40% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.9mg | 28% | |
| Calcium | 59.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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