Overnight French Toast
|Half and half||3 Cup (48 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Rum extract||1 1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|French bread slice||30 (3/4 Inch Thick)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
In a large bowl, lightly beat eggs.
Mix in cream, sugar, rum extract if desired, vanilla and nutmeg.
Place the bread in a single layer in two well-greased 15-in.x 10-in.x 1-in.baking pans.
Pour the egg mixture over bread in each pan.
Turn bread over to coat both sides.
Cover and refrigerate overnight.
Bake, uncovered, at 400° for 20-22 minutes or until golden.
Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan.
Reduce heat and simmer for 3 minutes.
Add pecans and butter; simmer 2 minutes longer.