1/4 cup butter or margarine, softened
12 slices French bread (3/4 inch each)
6 eggs, slightly beaten
1 1/2 cups milk
1/4 cup granulated sugar
2 Tbsp. American Garden Pancake Syrup
1 tsp. vanilla extract
Walnut Syrup:
2 cups American Garden Syrup
1 cup walnuts, chopped, toasted*
1/4 cup confectioners sugar

To prepare French toast, spread butter over bottom of 9" x 13" baking pan. Arrange bread slices in pan, side by side. Do not overlap. Combine eggs, milk, sugar, syrup and vanilla extract in medium bowl with wire whisk until well blended; pour evenly over bread.

Turn bread slices over to coat. Cover with plastic wrap and refrigerate overnight. The next day, preheat oven to 450° F. Remove plastic wrap. Bake 13-15 minutes or until light golden brown. To prepare walnut syrup, combine syrup and walnuts in medium saucepan. Bring to a boil over medium heat; reduce heat to low and simmer 8-10 minutes. To serve French toast, arrange 2 slices on a plate; sprinkle with confectioners sugar. Top with warm walnut syrup.

* To toast walnuts, preheat oven to 350° F. Spread walnuts in a single layer on baking sheet. Bake for 7-9 minutes.