This is one of our favorites, and I just realized we've never posted it, so here it is. Click here for a printer-friendly pdf version.
Caramel Pecan French Toast
Steve Hiatt
Bottger Mansion of Old Town, Albuquerque, New Mexico
Serves 8-10
1 baguette, day old or somewhat stale, cut on bias into 1-inch slices
6 eggs
1 1/2 c. milk
1 1/2 c. half-and-half
1 tsp. vanilla extract
1/8 tsp. nutmeg
1 tsp. cinnamon
1/2 c. butter
1 c. brown sugar
2 T. maple syrup
1 tsp. cinnamon
1 c. chopped pecans
Arrange bread slices in a greased 9x13-inch baking dish. Whisk eggs until combined and add vanilla, nutmeg, cinnamon, milk, and half-and-half. Whisk until combined. Spoon over bread, cover, and refrigerate 12 to 24 hours. Remove from refrigerator 1/2 hour before baking. Preheat oven to 350 degrees. Spray a baking sheet with vegetable spray. With a slotted spoon, remove bread slices from custard and place on greased baking sheet.
Meanwhile melt the butter in a medium saucepan. Add brown sugar, maple syrup, and cinnamon. Cook over low-medium heat until brown sugar is melted, stirring constantly. Stir in pecans and cook for another 2 minutes, stirring constantly.
I’m having fun--come on along!
Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM 87104
www.bottger.com
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