Murphin Ridge Nutty Baked French Toast
- 1 pound or a 16 slice loaf of bread
- 8 eggs
- 2 cups milk
- 2 cups half and half
- 2 teaspoons vanilla
- 1 /2 teaspoon nutmeg
- 1 /2 teaspoon cinnamon
- NUT TOPPING:
- 3 /4 cup butter, softened
- 1 1 /3 cups brown sugar
- 3 tablespoons dark corn syrup
- 1⅓ cups coarsely chopped nuts
- Grease a 9 X 13 pan.
- Layer the bread inside the pan to within half inch of the top;
- Mix the remaining ingredients (NOT THE NUT TOPPING, Add that the next morning) and pour the mixture over the bread.
- Let it soak overnight in the fridge.
- Combine all of the topping ingredients in a bowl and spread the topping over the bread just before baking.
- Bake at 350 for 50 minutes until puffy and golden.
Recipe by Amish 365 at https://www.amish365.com/a-favorite-cookbook-a-taste-of-the-murphin-ridge-inn-and-nutty-baked-french-toast/
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