Served at the 2026 Farmers’ Table Wine Trail, Hermannhof Winery
Ingredients
For French toast:
1 loaf French bread, cut into 1- to 1 ¼ -inch slices
1 ½ cups half-and-half
1 ½ cups milk
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon freshly grated nutmeg
For Topping:
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
2 tablespoons dark corn syrup
1 cup coarsely chopped pecans
Directions:
The night before, prepare the French Toast: Generously butter a 9-inch square baking dish. Completely fill the dish with bread. Combine eggs, half-and-half, milk, cinnamon, vanilla, and nutmeg; pour over bread. Cover and refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Prepare topping: Combine butter, brown sugar, and corn syrup; mix well. Stir in pecans. Spread topping evenly over bread.
Bake until puffed and golden, about 40 minutes. Allow to stand 5 minutes before serving.
Yield: 4-6 Servings
Serve with Hermannhof Vignoles
Recipe Credit: Debi Gibson
