BAKED FRENCH TOAST WITH PECAN STREUSEL

1 (16-ounce) loaf French bread, cut into ½-inch slices
8 large eggs
3 cups half-n-half
¾ cup firmly packed light-brown sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
¼ teaspoon salt
Pecan Streusel (recipe below)
Maple syrup

Arrange bread slices in a greased 13x9-inch baking dish.
Combine eggs and next 5 ingredients in a large bowl, whisking until well blended. Pour egg mixture over bread. Cover and chill 8 hours or overnight.
Preheat oven to 350*. Sprinkle Pecan Streusel over bread slices. Bake at 350* for 45 minutes or until slightly puffed and golden. Serve with maple syrup.

PECAN STREUSEL

1 cup butter, softened
¾ cup firmly packed light-brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 cup chopped pecans

Combine first 4 ingredients in a small bowl; stir in pecans.

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