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Carmel Pecan French Toast

1 loaf of egg braid about #1
8 large eggs
2 cups half and half
1 cup Milk
2 TB of sugar
1 tsp vanilla
¼ tsp cinnamon
¼ tsp nutmeg dash of salt

Topping

2 sticks of margarine
1 cup brown sugar
1 cup chopped pecans
2 TBS of corn syrup
½ tsp cinnamon
½ tsp nutmeg

Slice bread and arrange slices in a buttered 9×13 pan in two rows. In a large bowl combine eggs, and the rest of the ingredients and wisk until smooth but not too bubbly. Pour over the bread slices making sure all are covered with the egg mixture. Cover and refrigerate overnight..

Preheat oven to 350. Combine all topping ingredients and spread over the top of the sliced bread. Bake for 40 minutes until puffy and lightly golden.
Serve with maple syrup.

 

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