Nutty French Toast

This breakfast dish is so easy to make.  I like that you prep this dish the night before and refrigerate it to bake in the morning.  I made the butter and brown sugar mixture the night before and left it on the counter, so it stayed soft. 

12 slices French bread (sliced 1" thick)

8 eggs

2 cups milk

2 tsp vanilla

1/2 tsp ground cinnamon

Topping:

3/4 cup butter, softened

1 1/3 cups packed brown sugar

3 TBS dark corn syrup (I used 2 TBS light corn syrup and 1 TBS Molasses)

1 tsp cinnamon (my addition)

1 cup chopped walnuts (I used pecans)

Place bread into a greased 9" x 13" baking dish.  In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Meanwhile, in a bowl, cream together the butter, brown sugar, syrup (molasses if using) and cinnamon until smooth; spread over the bread.  Sprinkle with nuts.  Bake, uncovered at 350 degrees F for 1 hour or until golden brown.

Serves 6-8

Source:  Quick Cooking (Taste of Home)

Kimberly