French Toast for Dinner

Many more hours this week were spent festooning our house for the coming Beauty and the Beast Halloween party than preparing proper meals in the kitchen. I lament that nachos and French toast and hospital cafeteria food have been stand ins for dinner over the last week. Let them eat breakfast for dinner, says this Antoinette wig.

And then, of course, the jobs we do. Busy times. I had the great fortune of creative direction and assistance from my mother in law during her recent visit and she created these wonderful silverware chandeliers for the dining room.

Can’t wait for guests to be ours!

French Toast Bake
Adapted from Penzeys Spices Earth Day book
1 loaf French bread, sliced 1/2 inch thick and allowed to dry out
8 eggs
2 Cups milk
2 Cups half & half
1 TB. sugar
2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 Cup butter (1 stick), softened
3 TB. maple syrup
1 1/2 Cups brown sugar
1 1/2 Cups chopped pecans

Grease a 9×13 inch pan. Layer the dried bread in the bottom of the pan. In a large bowl, whisk together the eggs, milk, half & half, sugar, vanilla, cinnamon, and nutmeg. Mix well. Pour over the bread. Pat plastic wrap over the bread and refrigerate for at least 8 hours. Make sure the bread is sitting fully in the liquid; place a plate on top of the plastic wrap to keep the bread submerged if necessary.

Preheat oven to 350°. Place a piece of foil on the rack to catch any drips. Remove the French toast from the refrigerator. In a medium bowl, combine the butter, syrup, brown sugar and pecans. Mix until crumbly. Spoon the topping evenly over the French toast. Bake at 350° for about 1 hour, or until puffed and golden. Cool for 10 minutes before serving.

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