Serving Size: 10
I make this French toast anytime we have family brunch. It has been a family favourite for over 20 years. Adding salt makes it a sweet and salty treat.
Ingredients
½ cup butter
2 tbsp light corn syrup
1 cup brown sugar
½ tsp salt
Cooking spray
½ cup chopped pecans
½ cup chopped walnuts
1 French bread cut into cubes
7 eggs
1 ½ cups milk
1 tbsp vanilla
1 tbsp cinnamon
¼ tsp salt
½ cup butter
2 tbsp light corn syrup
1 cup brown sugar
1 tsp salt
Directions
In a small saucepan melt butter and whisk in 2 tbsp corn syrup, 1 cup brown sugar and ½ tsp salt. Cook over medium heat until thickened, stirring constantly
Spray a coverable 9x13 inch baking dish with cooking spray
Pour in brown sugar mixture into baking dish
Sprinkle ½ the pecans and ½ the walnuts on top of the brown sugar mixture
Place half of the cubed bread on top of the nuts
Sprinkle the rest of the nuts on top of the bread
Whisk together eggs, milk, vanilla, cinnamon and ¼ tsp salt
Pour egg mixture evenly over bread, cover the dish and place in the refrigerator overnight
Next morning take our of refrigerator 1 hour prior to baking
Preheat oven to 380˚F
Bake covered for 30 minutes and then uncover and bake for 15 more minutes until everything is lightly browned
Remove from heat and let sit for five minutes
Make salted caramel sauce for topping by melting ½ cup butter and whisking in 2 tbsp corn syrup, 1 cup brown sugar and 1 tsp salt. Cook over medium heat until thickened, stirring constantly
Dish out French toast and pour some caramel sauce on top of toast before serving
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