|
|
|
20 slices French bread (1/2 to 1-inch thick) 2 cans (21 oz.) caramel or plain apple pie filling 8 to 10 eggs 2 c. milk 2 tsp. vanilla 1/2 tsp. cinnamon 1/2 tsp. nutmeg Topping: 1 c. packed brown sugar 1/2 c. cold cubed butter 1 c. chopped pecans 2 Tbsp. corn syrup Arrange bread slices in a greased 9 x 13 baking dish; spread pie filling on top. Arrange remaining bread on top of the pie filling. Combine eggs, milk, vanilla and spices; pour over bread. Cover and place in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Place brown sugar in a bowl; cut in butter until it looks like coarse crumbs. Stir in nuts and syrup. Sprinkle over French toast. Bake uncovered at 350 degrees for 35 to 45 minutes, or until a knife inserted near the center comes out clean. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |