TERRE HAUTE —
Breakfast is my favorite meal. I always eat a good breakfast and “piece” the rest of the day. Mom use to fix French toast for us on Sunday mornings. Then when it came to lunch, we went and killed a chicken to eat. This French toast recipe is a little different from Mom’s. She never baked her’s. I use to when the boys were little. I could fix this the night before and bake next morning while I got the boys ready for school. When I got three little boys ready, their breakfast was ready also.
This recipe comes from OES District Seven Friends (Order Eastern Star). It comes from Barb Stoner. Thanks, Barb.
Oven French Toast with pecan topping
1 loaf French bread, cut into1⁄2 inch slices
8 large eggs
2 cups milk
2 cups half & half
2 teaspoons vanilla
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
Topping:
3⁄4 cup butter, softened
11⁄3 cups dark brown sugar
3 tablespoons dark corn syrup
11⁄3 cups coarsely chopped pecans
• Spray a 9 X 13 pan with cooking spray, fill pan with bread slices. In a large bowl, blender or mixer, mix eggs, milk, half & half, vanilla and spices.
• Pour mixture over bread slices and refrigerate, covered overnight. Make topping by combining all ingredients, set aside until time to bake and spread topping over bread mixture.
• Bake at 350 degrees for 50 minutes until puffed and golden.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
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