Jean Gaschen 15 tb Butter
3 c Brown sugar
6 tb Dark Karo
1 1/2 c Milk
15 Egg
3 ts Vanilla
French bread Whipped cream Pecans; chopped Strawberries Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13×9 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. Formatted for MM by Judy Garnett —–