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Caramel & Pecan French Toast


2 Tablespoon light Corn Syrup
1/2 cup butter
1 cup packed brown sugar
5 eggs
1-1/2 cups milk
1 Tablespoon vanilla extract
1/4 teaspoon salt
1/2 cup toasted pecans (chopped)
1 (1 pound) loaf unsliced white bread, with crust trimmed

  1. Combine light corn syrup, butter and sugar in saucepan, simmer until syrup-like. Pour mixture over the bottom of a 9" x 13" pan, sprinkle with chopped pecans.
  2. Slice bread into 12-16 slices; place over the syrup pressing down lightly. Layer as needed.
  3. Beat together the eggs, milk, vanilla, and salt. Pour over bread making sure all bread is covered with egg mixture. Cover with plastic wrap. Refrigerate overnight
  4. Bake in a preheated oven 350 degrees for 45 minutes.
  5. Cut into squares. Invert and serve.