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This is a lovely dish for breakfast, lunch or dinner.  Great for Christmas or Easter morning, or even a brunch.  I love to pair it with my freezer peaches, as the tartness of the peaches compliments the sweetness of this dish.  You do not need to use syrup with this French toast  however,  when we moved in last fall there was a gentleman who gave us some of his homemade maple syrup, so we use syrup.  Oh mama….I think I look for foods that I can drench in homemade maple syrup just to get another taste of that stuff.  ahh…anyway…

12-14 slices of cinnamon swirl bread

6T butter

1t vanilla

1  1/2C   half and half

1C milk

1/2t cinnamon

dash of nutmeg

4 eggs beaten

1C pecans, chopped

1/2C brown sugar

2T dark brown corn syrup

Butter a 9X13 pan

butter both sides of the bread and line the pan with the slices with 2 layers of bread

toss brown sugar with pecans and sprinkle over the bread

drizzle corn syrup over pecans

mix the rest of the ingredients together and pour over bread

let set 15 min at least

(you can freeze at this point)

Bake @350 for 45 min or till brown


One Comment

  1. I was just thinking of making something similar to this tonight for tomorrow morning! 🙂 Yum!!

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