French toast baked in honey-pecan sauce

February 7, 2007

MAKES 2 SERVINGS

4 large eggs, beaten

3/4 cup half-and-half

� tablespoon brown sugar

1 teaspoon vanilla extract

4 (2-inch thick) slices day-old French bread or crusty bread

1/4 cup (� stick) unsalted butter, cut into pieces

1/4 cup brown sugar

1/4 cup honey

1/4 cup maple syrup

1/4 cup chopped pecans

Combine eggs, half-and-half, brown sugar and vanilla extract in a small bowl. Pour half mixture into a baking dish. Place bread into pan; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.

Preheat oven to 350 degrees. To melt butter, place in 13-by-9-by-2-inch baking dish and set in oven. When melted, stir in brown sugar, honey, maple syrup and pecans. Set soaked bread slices on top of pecan mixture. Bake for 30 to 35 minutes or until puffed and golden brown. Remove with spatula, and invert slices on two serving plates. Spoon any extra syrup and nuts on top. Serve immediately with ice cold milk or piping hot coffee.

The New InterCourses: An Aphrodisiac Cookbook

Nutrition facts per serving: 1,632 calories, 90 g fat, 42 g saturated fat, 585 mg cholesterol, 194 g carbohydrates, 22 g protein, 513 mg sodium, 4 g fiber