- 1 loaf (12 ounces) French bread, cut in 1-inch slices
- 8 large eggs
- 2 cups milk
- 2 cups half-and-half cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground mace
- 1-1/3 cups packed brown sugar
- 3/4 cup butter, softened
- 3 tablespoons dark corn syrup
- 1-1/3 cups chopped pecans, walnuts or hickory nuts
- Fill a well-greased 13x9-in. baking dish with bread slices to within 1/2 in. of top; set aside.
- In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace; cover and process until blended. Pour over bread slices. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Meanwhile, combine topping ingredients. Spread over top.
- Bake, uncovered, at 350° for 50-55 minutes or until puffed and golden. (Cover with foil if top browns too quickly.) Yield: 8-10 servings.
Reviews for Oven French Toast with Nut Topping
"This recipe has been transcribed incorrectly form the originally published version -- I have the original book that it was in. There should only be 1 cup of milk and 1 cup of half-and-half. Everything else is correct. I've made this many times (using the correct amount of ingredients) and get rave reviews. I typically use pecans. Not a big fan of mace -- so I don't include it."
"WAY too much liquid. The French Toast is soft and mushy. Baked it longer hoping it would firm up, but all I did was burn the topping."
"It is a wonderful recipe but a 9 x 13 pan is not big enough. It spilled over onto the oven and made a big, smoky mess. You need to use a deep pan as a normal 9 x 13 will spill over."
"I followed the recipe exactly and the french toast remained mush even after baking it for 2 hours, but the topping was very quite tasty."
"I have made this recipe X10 for a church function and it got rave reviews."