1 baguette French bread, cut in 1 inch slices
6 large eggs
1 1/2 cups milk
1 cup light cream or half-and-half
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter or margarine, softened
1/2 cup firmly packed light-brown sugar
1/2 cup chopped walnuts
1 Tbsp. light corn syrup
Maple syrup
1. Butter 9-inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight.
2. Next day: Preheat oven to 350 degrees F. In small bowl, combine butter, sugar, walnuts and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes, or until puffed and golden.
Serve with maple syrup. 6-8 servings.
My friend Denise shared this recipe with me many years ago and it has become a favorite with my family. I am always asked to share this recipe! It's been a tradition to bake it for special breakfast parties and on Christmas morning. If you double the recipe, just add extra bread and use a 13 x 9 pan - I find there is plenty of liquid without doubling the other ingredients.
