What’s For Dinner?
Vermont Baked Pecan French Toast
(First star is lowest, fourth star is highest)
Perfect for: Brunches, holiday family breakfasts.
Make and take: Assemble and bake at destination, or transport it warm. This dish is delicious warm or even at room temperature.
Made famous by: Curly Stephens of St. Petersburg, who discovered it when his sister-in-law --- who had clipped it from Vermont Life magazine --- brought it to a brunch while he was visiting. "Of course I had to have the recipe, and I have been serving it ever since, " he said.
Hands on time: 15 minutes Total time: 1 hour Serves: 6
1 1/2 cups milk
2 teaspoons vanilla extract
1/2 cup plus 1 tablespoon packed brown sugar
1 (12-ounce) loaf French bread, sliced 3/4 inch thick
1/4 cup ( 1/2 stick) butter
1/4 cup maple syrup
1/2 cup chopped pecans
Preheat the oven to 350 degrees. In a separate 9-by-13-inch pan, melt the butter. Stir in the remaining 1/2 cup brown sugar, maple syrup and pecans. Use a spatula to carefully transfer the soaked bread slices on top; pour any remaining egg liquid over the bread. Bake until the bread is lightly browned, about 35 minutes. Remove from the oven. Run a knife along the edges of the pan, then invert a serving platter over the pan. Flip the pan and plate over together to invert the baked French toast onto the platter.
Much of the prep for this beautiful and delicious breakfast treat can be done the night before.