Caramelized French Toast

Recipe Ingredients

		Nonstick cooking spray
1 cup	160g / 5.6oz	Brown sugar - (packed)
1/2 cup	99g / 3.5oz	Margarine - (1 stick)
1/2 cup	73g / 2.6oz	Chopped pecans
16		Italian or French bread 1/2" thk - (to 20) - do not remove crusts
1 cup	237ml	Apricot or strawberry preserves
16 cups	3168g / 111oz	Eggs or 12 extra-large eggs (large)
2 cups	474ml	Milk
1 tablespoon	15ml	Vanilla
1/2 teaspoon	2.5ml	Freshly grated nutmeg
		Yogurt or sour cream - for garnish
		Fresh fruit - for garnish

Recipe Instructions

Generously coat a 9- by 13-inch pan with cooking spray.

Combine sugar and margarine in small saucepan; heat until bubbly. Pour into prepared pan. Sprinkle with pecans. Fit a layer of bread slices into pan, filling in gaps with torn pieces of bread. Spread bread with 2 wide ribbons of preserves. Top with second layer of bread slices, again filling in gaps with torn pieces.

Beat together eggs, milk, vanilla and nutmeg; pour over bread. Cover and refrigerate overnight.

The next day, preheat oven to 350 degrees (see note). Bake uncovered for 45 to 55 minutes, until top is golden and caramel is melted. Invert onto large platter or cookie sheet; remove pan. Caramelized portion will be on top. Cut and serve with a dollop of sour cream or yogurt and fresh fruit.

Yield: 8 to 10 servings.

Note: For puffy French toast, preheat oven to 250 degrees. Bake for 30 minutes, then increase heat to 350 degrees and bake for 30 minutes longer.

Source:
St. Louis Post-Dispatch - 11-09-1998 - Karen Kuhlberg of Ste. Genevieve's Main Street Inn entered this dish in the 1996 Ste. Genevieve Pecan Festival competition

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