Jean Gaschen
5 tb Butter
1 c Brown sugar
2 tb Dark Karo)
1/2 c Milk
5 Egg
1 ts Vanilla
French bread
Whipped cream
Pecans; chopped
Strawberries
Cook corn syrup, butter, and brown sugar until bubbly.
Pour into a 13x9 baking dish and generously sprinkle
chopped pecans over the syrup mixture. Arrange 2"
slices of french bread over the mixture. Beat together
eggs, milk, and vanilla. Pour over the bread and
refrigerate overnight. Bake at 350 for 45 min.and
invert! Serve with cream and strawberries. A nonstick
pan makes life easier. Watch closely, you don't want
it to get too brown. Can be made the night before.
Format for MM by Judy Garnett Converted by MMCONV
vers. 1.00
