French Toast Baked in Honey Pecan Sauce
This recipe offers the most ultimate experience in french toast. For the most delectable results, stray not from the recipe, preparing it the day ahead with thick slices of a baguette. The eggs and cream and sweeteners saturate the bread overnight, then puff up to a golden perfection in the morning's hot oven.
Yields 2 to 3 Servings
Ingredients:
4 Eggs, Beaten 3/4 Cup Half-and-Half 1/2 Tablespoon Brown Sugar 2 Teaspoons Vanilla Balsamic 1 Teaspoon Chocolate Balsamic 4 Thick Slices French Bread 1/4 Cup Butter 1/4 Cup Brown Sugar 1/4 Cup Honey 1/4 Cup Pure Maple Syrup 1/4 Cup Chopped Pecans
Directions:
Combine the eggs, half-and-half, brown sugar, vanilla balsamic, chocolate balsamic in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with the other half of the mixture. Refridgerate, covered, overnight.
Melt the butter in a 9x13 inch baking dish and stir in the brown sugar, maple syrup, and pecans. Add the soaked bread slices. Bake 350 degrees for 30 to 35 minutes until puffed and brown. Serve immediatly and enjoy.
Yields 2 to 3 Servings
Ingredients:
4 Eggs, Beaten 3/4 Cup Half-and-Half 1/2 Tablespoon Brown Sugar 2 Teaspoons Vanilla Balsamic 1 Teaspoon Chocolate Balsamic 4 Thick Slices French Bread 1/4 Cup Butter 1/4 Cup Brown Sugar 1/4 Cup Honey 1/4 Cup Pure Maple Syrup 1/4 Cup Chopped Pecans
Directions:
Combine the eggs, half-and-half, brown sugar, vanilla balsamic, chocolate balsamic in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with the other half of the mixture. Refridgerate, covered, overnight.
Melt the butter in a 9x13 inch baking dish and stir in the brown sugar, maple syrup, and pecans. Add the soaked bread slices. Bake 350 degrees for 30 to 35 minutes until puffed and brown. Serve immediatly and enjoy.
