Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

At Castle Marne, the bed-and- breakfast operated by Diane and Jim Peiker, this baked French toast with a sticky bun topping is very popular with the guests. It's also very easy to make. You can start it the night before and have it ready to bake in the morning.

Diane and Jim Peiker, Denver, Colorado
This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 5 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly butter a 9- by 13-inch pan. Lay baguette slices on a cut side in a single layer in pan, squeezing if needed to make them fit. In a blender or in a bowl with a whisk, whirl or beat eggs, half-and-half, milk, nutmeg, cinnamon, and vanilla to blend well. Pour egg mixture over bread to moisten evenly. Cover and refrigerate at least 8 or up to 24 hours.

    Advertisement
  • In a 1- to 2-quart pan over medium heat, stir 1/4 cup butter with brown sugar, corn syrup, and pecans until butter melts. Uncover bread mixture and spread slices evenly with the butter mixture, using all of it.

  • Bake, uncovered, in a 350° oven until topping is browned and bubbly, about 45 minutes. Scoop portions into bowls.

Nutrition Facts

461 calories; calories from fat 51%; protein 12g; fat 26g; saturated fat 11g; carbohydrates 46g; fiber 1.6g; sodium 418mg; cholesterol 221mg.
Advertisement