Pecans and ham top this French toast baked with margarine, brown sugar and honey for extra sweetness.
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1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Margarine
2 tablespoons honey
1 cup chopped pecans, toasted
1 (1-pound) loaf French bread, cut into 1/2-inch thick slices
2 cups (8 ounces) finely chopped ham
6 large Land O Lakes® Eggs beaten
1 2/3 cups milk
1 teaspoon vanilla
1 tablespoon sugar
1 teaspoon pumpkin pie spice
Maple syrup, if desired
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Combine brown sugar, margarine and honey in 1-quart saucepan. Cook over medium heat, stirring occasionally, 2-3 minutes or until sugar melts. Pour into ungreased 13x9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with chopped ham.
Combine eggs, milk and vanilla in large bowl; beat with wire whisk until well mixed. Dip remaining bread slices in egg mixture on 1 side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F.
Bake, uncovered, 50-55 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup, if desired.
For speedy preparation, ask the baker at your supermarket to cut the French bread on their bread slicer so the slices are uniform thickness.
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