Mimi’s Favorite Puffed French Toast
Toast:
5 large eggs, lightly beaten
1 1/2 cups milk
1 cup cream or half and half
1 teaspoon vanilla
1/2 teaspoon cinnamon
8 slices firm, buttered, white bread (Italian sliced 1 1/2 inches thick)
Topping:
8 tablespoons unsalted butter, softened
1 cup light-brown sugar, firmly packed
2 tablespoons maple syrup or honey
1 cup broken pecan pieces
Mix eggs, milk, cream, vanilla, and cinnamon. Arrange buttered bread slices in the baking dish. Pour egg mixture over the bread. Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Prepare topping. Mix butter, sugar, syrup or honey in a bowl. Stir in pecans. Spread topping over bread. Sprinkle pecans evenly. Bake until golden, about 40 minutes. Serve hot with preserves, stewed fruit compote, or whipped cream.
Recipe courtesy of Ivory Creek Bed and Breakfast
Hadley, Massachusetts
