Cooking Time:

35 minutes

Yield:

serves 16

Ingredients

  • 3 loaves French bread (we use cinnamon from Hermann’s Battocletti Bakery to get a total of 32 slices about 1 ½ inches thick)
  • 5 large eggs
  • 1 ¾ cups milk
  • 1 tsp. Vanilla
  • 1 tsp. Nutmeg
  • ½ tsp. Cinnamon
  • ½ cup butter, melted
  • 1 ½ cups brown sugar
  • 1 cup corn syrup
  • 1 cup chopped pecans

Directions

One of two signature breakfast entrees that we serve both at the Inn and Village. Sausage, potatoes, and fruit can be served on the side. Reserve two pieces from the center of the loaf for the heartier appetites. Make ahead the night before. Serves 16.

STEP ONE:
3 loaves French bread (we use cinnamon from Hermann’s Battocletti Bakery to get a total of 32 slices about 1 ½ inches thick)

We do this in a blender to get a thorough mixing of ingredients, so multiply the amounts by three:
5 large eggs
1 ¾ cups milk
1 tsp. Vanilla
1 tsp. Nutmeg
½ tsp. Cinnamon

Grease pans, then arrange bread in pans with largest side up. Pour blended ingredients over bread.

STEP TWO:
½ cup butter, melted
1 ½ cups brown sugar
1 cup corn syrup
1 cup chopped pecans

Microwave for 30-45 seconds and spoon onto egg-soaked bread. Bake at 350 degrees for 35 minutes. Serves 16

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