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Honey Bun French Toast

Contributed by: NAPSA

(NAPS) - North Americans eat French Toast for breakfast, but the French serve it for dessert (and call it pain perdu, or lost bread). This oven-baked version that's toasty on one side and syrupy on the other is a favorite in the Joy of Cooking Kitchen because it is scrumptious and easy to prepare. Honey-Bun French Toast rescues yesterday's bread by soaking it in an egg mixture before cooking. In a departure from tradition, this recipe is milk-free and calls for baking rather than frying, with delicious results.


  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 tablespoons honey
  • 1 cup chopped pecans
  • 2/3 cup apple cider
  • 4 large eggs
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • pinch of ground allspice (optional)
  • 6 thick slices white or egg bread, with or without crusts


Preheat oven to 400 F.

Place butter and honey in a 12x9-inch glass baking pan.

Heat in the oven until the butter is melted and the honey is bubbling. Do not allow the mixture to take on any color.

Remove pan from the oven, stir to mix the honey and butter, sprinkle pecans over the surface.

While the butter and honey are melting, whisk cider, eggs, cinnamon, salt and allspice together in a shallow bowl.

One or two at a time, add bread.

Turn the slices in the egg mixture until thoroughly saturated, but not falling apart. Arrange soaked bread over the nuts in the baking pan.

Bake until the top is golden brown and the bottom is bubbly, 15-20 minutes.

Serve immediately with: Honey or pure maple syrup

For a festive touch, garnish with fresh berries, peach or nectarine slices, sliced bananas, toasted almonds or powdered sugar.



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