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.
Serving size: Complete recipe
Calories 6221 Calories from Fat 1611
% Daily Value*
Total Fat 179 g275.1%
Saturated Fat 82 g409.8%
Trans Fat 0 g
Cholesterol 2236.5 mg745.5%
Sodium 6133.4 mg255.6%
Total Carbohydrates 1001 g333.8%
Dietary Fiber 17.2 g68.7%
Sugars 481.8 g
Protein 162 g324.5%
Vitamin A 110.3% Vitamin C 11%
Calcium 231.9% Iron 155.1%
*Based on a 2000 Calorie diet