- For the Toast:
- 1 unsliced loaf white bread
- 4 cups frounceen cherries (rinsed and drained)
- 1/2 loaf French bread
- 7 eggs
- 1 1/2 cups milk
- 1 1/2 cups half-and-half
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- For the Topping:
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- 2 tablespoons dark corn syrup
- 1 cup chopped walnuts
FOR THE TOAST:
Cut the loaf of white bread into cubes. Place the cubes into a greased 9 x 13-inch pan. Spread the cherries over the bread. Cut ten 1-inch slices of French bread. Place the slices over the cherries. Beat the eggs well. Add the milk, cream, vanilla, nutmeg, cinnamon, sugar and beat again. Pour the egg mixture over the French bread slices.
FOR THE TOPPING:
Combine the melted butter, brown sugar, corn syrup and walnuts. Spread this topping on the bread. Cover and refrigerate overnight.
The next morning, preheat the oven to 350 degrees F.
Bake uncovered for 50-60 minutes. Cover with foil for the last 15 minutes to keep it from getting too brown. Let set for about 10 minutes before slicing into 10 servings.
Recipe reprinted by permission of <I>White Lace Inn, WI<. All rights reserved.
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