Who doesn’t like waking up to a tasty batch o’ French Toast in the morning?
Well, OK, one of my nephews, who gets skeeved out about egss, so, yeh, not him quite so much.
But, most everyone else, right?
And the cool thing with this recipe, you put it all together the night before, so, come morning, heat up the oven, pop it in, then sip your coffee and chill for a bit.
Genius, yes?
INGREDIENTS
Nut Topping:
•1 cup brown sugar
•1/2 cup butter
•2 tbsp Lyle’s Golden Syrup or corn syrup
•1/2 tsp allspice
•1 cup chopped pecans and walnuts
Custard:
•1-1/2 cup half & half
•6 eggs
•1 tsp vanilla
•1 tsp Cointreau
•1 tsp cinnamon
•1/2 tsp Kosher salt
•1/2 tsp Aleppo pepper
•One loaf French bread, sliced
Note: no French bread? No Problem! Use your own fave, slightly stale bread.
Melt the butter with the brown sugar, and Lyle’s (or corn syrup), and allspice in a medium sauce pan over medium low heat, stirring often.
Stir in the nuts and toss to coat.
Grease a rectangular two quart baking dish and spread the nut mixture evenly across the bottom.
Arrange the sliced bread over the top of the nut mixture, pressing the slices gently into the mixture.
Beat the eggs together with the half and half, vanilla, Cointreau, cinnamon, salt and Aleppo pepper (trust me on this, every kitchen should have Aleppo pepper in its spice rack) until well combined.
Pour this over the bread and nut mixture, again pressing the bread down a bit so it is well coated in the custard, then cover tightly with foil, and stash in the fridge overnight.
Note: here’s a thought – if you were fancying breakfast for dinner, you could just do this in the morning and enjoy at night, mebbe with some sausages on the side.
Whenever you plan to enjoy this, pull the baking pan out of the fridge while you heat your oven to 350º.
Remove the cover and bake for 45 minutes.
Cut into squares and serve with the nut mixture on top.
And mebbe a bit off to the side, for to nut goodness to the sausage,