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Puffed clouds of ecstasy.

This recipe offers the most ultimate experience in french toast. For delectable results, stray not from the recipe, preparing it the day ahead with thick slices of a baguette. The eggs and cream and sweeteners saturate the bread overnight, then puff up to a golden, sticky ecstasy in the morning's hot oven.

Yield: 2 to 3 servings

  • 4 eggs, beaten
  • 3/4 cup half-and-half
  • Tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 4 thick slices French bread
  • 1/4 cup butter (1/2 stick)
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/4 cup chopped pecans

Combine the eggs, half-and-half, brown sugar, and vanilla extract in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with other half of egg mixture. Refrigerate, covered, overnight. Melt the butter in a 9x13-inch baking dish and stir in the brown sugar, honey, maple syrup and pecans. Add the soaked bread slices. Bake at 350 degrees for 30 to 35 minutes until puffed and brown. Serve immediately.

For that extra something on your toast, make a batch of honey butter. It keeps up to 4 weeks and is simple to make. Just combine 1 stick butter, 2/3 cup honey, and 1/3 cup light brown sugar with an electric mixer or food processor. Store in a crock and chill until firm.


 

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