Baked French Toast

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A new look at an old favourite – French Toast, or eggy bread as we called it when we were kids. This latest recipe puts a new twist to this wonderful breakfast dish.

1 loaf French bread or bread of choice

8 eggs

2 cups half-and-half and 1 cup milk

2 tablespoons sugar

1 teaspoon vanilla

½ teaspoon cinnamon and ¼ teaspoon nutmeg

Dash of salt

Splash of favorite liqueur, optional

Praline topping: ½ pound butter (2 sticks), melted; 1 cup light brown sugar, packed; 1 cup pecans, chopped; 2 tablespoons light corn syrup; ½ teaspoon cinnamon; ½ teaspoon nutmeg

? Instructions:

Preheat oven to 350 degrees. Cut bread into 20 slices, each 1 inch thick. Arrange slices in generously buttered 9-by-13-inch baking dish in two rows, overlapping the slices.

In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt, and liqueur, if using. Beat until blended but not too bubbly. Pour mixture over bread slices, making sure all are covered. Spoon some of the mixture between the slices. Let egg mixture seep in.

Make the praline topping by combining all ingredients; spread evenly over the bread and bake for 40 minutes, until puffed and fully cooked in the center. Serve the French Toast maple syrup or whipped cream.

? Per slice: 426 calories; 12 grams protein; 53 grams carbohydrates; 19 grams fat (9 saturated, 7 monounsaturated, 3 polyunsaturated); 109 milligrams cholesterol; 392 milligrams sodium; 2 grams fiber; 15 grams sugar; 40 percent calories from fat.

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