 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is a recipe I found in a book that my husband gave me for Christmas. It was really pretty when baked and tasted and smelled just as good as it looked. Someone MUST be just waiting for this one. Read more . ( . . .a Paula Deen recipe) Ingredients:
8 eggs |
1 1/2-cups half and half |
1/3-cup maple syrup |
1/3-cup packed light brown sugar |
10-12 slices white bread, texas toast style (about 1-inch thick) |
topping |
1 stick of butter |
1/2-cup packed light brown sugar |
2/3-cup maple syrup |
2-cups chopped pecans |
Directions:
1. Generously butter a 13X9-in baking dish.
2. Mix the eggs, Half and Half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared baking dish and cover with the egg mixture.
3. Cover with plastic wrap and let soak overnight in the refrigerator. Preheat the oven to 350ĚŠ and remove the baking dish from the refrigerator.
4. Make the topping.
5. Melt the butter in a saucepan.
6. Add the sugar and maple syrup and cook for 1-2 minutes.
7. Stir in the pecans.
8. Pour the mixture over the bread and bake for 45-55 minutes.
9. Allow to sit for 10 minutes before serving.
10. (Note: I halved the recipe for our family and baked in an *x*-in square baking dish with perfect results.)
11. Susana
|
|