1/12/08

Finally, A Post About Food

Hey. Look at that, would ya. ECM has finally decided to blog about food again. It's about time.
I thought maybe this would be good for Sunday brunch.
Pecan French Toast (courtesy of Mrs. Fellin)
4 large eggs
1 cup of milk
1/4 cup sugar
1/4 tsp. vanilla
1/4 tsp of nutmeg or cinnamon
1 loaf of 8 oz. french bread cut into 1" slices
1/2 cup chopped pecans
2 tbs. melted butter
Place bread slices in a single layer in baking dish. In a bowl whisk eggs, milk, sugar, vanilla, and cinnamon or nutmeg in a bowl. After they are thoroughly mixed pour over bread slices. Turn once then cover baking dish with plastic wrap and place in refrigerator overnight.
Next morning, preheat oven to 425 degrees. Melt the 2 tablespoons of butter and drizzle over the bread slices and add pecans. Bake for 20-25 minutes until bread puffs up and pecans are deep brown. Serve warm with syrup.
*That's the recipe as Mrs. Fellin gave to me. Now here's what I would do... First of I all would double it, that's a given. Then I would add both the cinnamon and nutmeg, the juice of half an orange and the zest. For bread if you have a Trader Joe's around get their Cinnamon Swirl Bread without raisins, you won't be disappointed.

1 comments:

jack's utter lack of surprise said...

BAH! why didn't i see this earlier? i had a beautiful raisin and currant brioche loaf that i used for french toast! i love pecans.