Baked Butter Pecan French Toast
1 cup firmly packed brown sugar 1/2 cup LAND O LAKES Butter 2 tablespoons honey 1 cup chopped pecans, toasted 1 (1-pound) loaf French bread, cut into 1/2-inch thick slices 2 cups (8 ounces) finely chopped ham 6 large eggs, beaten 1 2/3 cups LAND O LAKES Milk 1 teaspoon vanilla extract 1 tablespoon granulated sugar 1 teaspoon pumpkin pie spice* Maple syrup, if desired Method 1. Combine brown sugar, butter and honey in 1-quart saucepan. 2. Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). 3. Pour into ungreased 13x9-inch baking dish. 4. Sprinkle with pecans. 5. Top with half of bread slices; sprinkle with ham. 6. Combine eggs, milk and vanilla in large bowl; beat until well mixed. 7. Dip remaining bread slices in egg mixture on one side only. 8. Place over ham, dipped-side down. 9. Pour remaining egg mixture over bread slices. 10. Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. 11. Cover; refrigerate for 4 hours or overnight. 12. Heat oven to 350 degrees. 13. Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. 14. Let stand for 10 minutes. 15. Cut into 8 servings; invert each onto serving plates. 16. Serve with maple syrup, if desired. 17. Makes 8 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
