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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Portobello Inn's Baked French Toast Recipe

Brought to you by Portobello Inn

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Cook Time: 40 min

Ingredients:
Ingredients:
1 loaf of Italian or French Bread (13-16 ounces) crust removed.
8 lg. eggs
2 cups half and half
1 cup milk
2 Tbs. granulated sugar
1 tsp. vanilla extract (not the genuine imitation stuph!)
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg (fresh ground if possible)
Pinch of salt

Praline Topping
1 cup (2 sticks) butter – room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbs. light corn syrup
½ tsp. ground cinnamon
½ tsp. ground nutmeg (fresh ground if possible)

Real Maple Syrup (preferably New York State!) or Honey (either Clover or Orange Blossom)

Instructions:
Slice the Bread into 20 1-inch slices (At Portobello we remove the crust!). Arrange the slices in a generously buttered 9x13 inch non-stick baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a mixer or whisk until blended, but not too bubbly (make sure all of the seasonings, sugar & salt are well incorporated!). Pour the egg mixture over the bread slices, making sure that all of the slices are covered evenly with the egg-milk mixture, spooning some of the mixture between the slices too. Cover with plastic wrap or foil and refrigerate overnight.

The next day, preheat the oven to 350º F. Remove the soaked bread from the refrigerator and set aside. Combine the Praline Topping ingredients in a medium
bowl. Then spread the mixture evenly over the egg-milk soaked bread. Bake this for 40 minutes, or until puffed and lightly golden. Serve immediately with the (Real)
Maple Syrup or Honey.