BAKED FRENCH TOAST WITH PECANSFrom BACK CREEK INN BED & BREAKFAST
Prep Time:20 minutes
Cooking Time:45 minutes
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup (packed) Brown sugar
- 1/2 cup pure maple syrup
- 1 cup chopped pecans
- 1 1lb loaf unsliced Challah or French bread, cut into 1 1/4 in thick slices
- 10 large eggs
- 1 3/4 cups half n half
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Stir butter,brown sugar, and 1/2 cup maple syrup in heavy medium saucepan over medium heat until melted and smooth. Transfer to 13x9x2 inch glass baking dish. Sprinkle pecans over butter mixture.
Whisk eggs, half n half, cinnamon and vanilla in a large bowl to blend. Dip bread slices into egg mixture and arrange in single layer in prepared dish. Pour remaining egg mixture over bread slicess in dish. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 45 minutes.
Cut along sides and into 6 pieces. Serve pecan-up by flipping into another 13x9x2 inch glass baking dish; with additional warmed syrup if desired.