Updated Friday, January 18th, 2008
Yield: Serves 6 to 9.
Absolutely delicious just the way it is, but for a variation, place a layer of Granny Smith apple slices between the sandwiched bread. -- Graycote Inn, Bar Harbor, Maine
Combine the brown sugar, butter, and corn syrup in a small saucepan and cook over medium heat until thickened, stirring constantly. Pour into a 13x9-inch baking dish and sprinkle half the pecans over the syrup. Place 6 to 9 slices of bread on top of the syrup mixture and sprinkle the remaining pecans on top of the bread. Top with the remaining 6 to 9 slices of bread.
Combine the eggs, milk, vanilla, nutmeg, cinnamon, and salt in a blender. Pour evenly over the bread slices, cover the baking dish, and chill for 8 hours.
Bake uncovered in a preheated 350 degree oven until lightly browned, for 40 to 45 minutes. Drizzle sauce over toast before serving.
In a small saucepan, combine the brown sugar, butter, and corn syrup and cook until thickened, stirring constantly.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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