Tuesday, September 13, 2011

French Toast Baked in honey-pecan sauce

This is by far the best French Toast recipe I've ever had. It's perfect for a weekend. Make half the night before, and bake it in the morning. It's a huge sugar overload, so make sure you have something light to go along with it.

From The New Intercourses (an aphrodisiac cookbook) pg 87

4 large eggs, beaten
3/4 cup half-and-half
1/2 tbsp brown sugar
1 tsp vanilla extract
4 slices day old French bread

1/4 cup (1/2 stick) unsalted butter cut into pieces
1/4 cup brown sugar
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans

Combine Eggs, half-and-half, brown sugar and vanilla extract in small bowl.
Pour HALF the mixture into a baking dish.
Place bread in the pan and top with other half of mixture.
Refrigerate covered overnight.

Next Day:
Preheat oven to 350 degrees.
Melt butter in oven in a baking dish.
When melted, stir in brown sugar, honey, maple syrup, and pecans.
Set soaked bread on top of pecan mixture.

Bake 30 - 35 minutes or until puffed and golden brown.

Remove with spatula and invert each slice onto plates. Spoon remaining syrup and nuts on top.