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Nutrition Facts
Serving Size 1 (195g) Recipe makes 6 servings
Calories 607
Calories from Fat 309		(50%)
Amount Per Serving		%DV
	Total Fat 34.4g	52%
	Saturated Fat 15.3g	76%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 608mg		25%
Potassium 294mg		8%
Total Carbohydrate 67.5g		22%
	Dietary Fiber 3.8g	15%
	Sugars 20.5g
Protein 9.9g		19%
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Stonehouse Bed and Breakfast Baked French Toast

Recipe #392039 | 1 day | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Barenaked Chef
Sep 28, 2009

This recipe has been sitting in my "to try" box since 1998. I finally got around to it and my kids LOVED it. One pan was almost not enough for the 4 of us!! My family will not eat nuts, so I left them out, but I can only imagine how good it would be were I able to put them in.

SERVES 6 (change servings and units)

Ingredients

1/2 cup butter
1/2 cup brown sugar
2 tablespoons light corn syrup
3/4 cup chopped pecans
1 loaf French bread
3/4 cup milk
3/4 cup cream
1 teaspoon cinnamon
1 teaspoon vanilla

Directions

1
Spray pan with Pam cooking spray. Mix butter, brown sugar, corn syrup, pecans and place in bottom of pan. Cut bread into 1 inch thick pieces. Place on top of nut mixture filling all spaces. Mix milk, cream, cinnamon and vanilla and pour over bread. Cover and refrigerate overnight. Bake at 350 for 40 minutes. Serve warm with whipped topping.