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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Number of Servings: 10 |
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Directions: Butter a 13x9x2-inch baking dish. Arrange bread slices in the bottom of the dish, overlapping as necessary. In a large mixing bowl, combine eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Slowly pour egg mixture evenly over bread. Press down lightly with large spoon. Cover and chill in the refrigerator for 2 to 24 hours.
For topping: In bowl, mix butter, brown sugar, and corn syrup. Stir in nuts. When ready to bake, spoon the topping in small mounds over bread in baking dish.
Place baking dish on a large cookie sheet (mixture may bubble over). Bake, uncovered, in a 325 degree oven 1 hour or till puffed and golden. (If the dish is not at room temperature, it may require as much as 30 minutes more baking time.) Let stand 15 mintues. Don't count the calories.
| Ingredients:
12 cut into 1-inch thick slices italian bread
8 beaten eggs
2 Cup(s) milk
2 Cup(s) half & half,or light cream
2 Teaspoon(s) vanilla extract
1/2 Teaspoon(s) ground nutmeg
1/2 Teaspoon(s) ground cinnamon
8 Tablespoon(s) butter, softened
1 Cup(s) brown sugar, firmly packed
2 Tablespoon(s) dark-colored corn syrup
1 coarsely chopped nuts (pecans, walnuts, hickory or hazelnuts) |
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