I haven’t done a baked french toast in a while.  And I haven’t done a sweet baked french toast in forever.   I usually do a savory variation of what we used to call “Tahoe Brunch” from the years I lived at Lake Tahoe.

But I was thinking sweet last night and found a recipe that gave me an idea, since I already had the rapidly-going-stale bread…

Walnut Raisin French Toast

• 1/2 loaf walnut raisin bread, thick-sliced
• 6 eggs
• 1 cup heavy cream
• 2 cups milk
• 3/4 cup brown sugar
• 1 tsp vanilla

Butter 9×13 pan.  Place bread slices in single layer in pan.

Mix eggs, cream, milk, sugar and vanilla and pour over bread.  Cover and refrigerate overnight.

Following morning…

Preheat oven to 350°.

Heat together:

• 1/4 cup butter
• 1/4 cup brown sugar

Pour over bread and sprinkle on about

• 1/2 cup chopped walnuts

Bake about 30 minutes or until set.

I think the addition of the butter/brown sugar was a bit of sweetness overkill and next time I make something like this I shall omit.  I didn’t even add syrup – which is usually the reasonm for making french toast in the first place!

Nice, crispy, thick slices of bacon and piping hot coffee finished the meal.