Time
600 min
Serving
8 persons
Calories
615
This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!
Ingredients
- brown sugar: 1 cup
- butter: 0.5 cup
- light corn syrup: 2 Tbsp
- pecans: 1 cup (divided, chopped)
- slices French or Italian-style bread: 12 piece
- eggs: 6 piece
- ½ cups milk: 1 piece
- vanilla extract: 1 tsp
- ground nutmeg: 1 tsp
- ½ teaspoons ground cinnamon: 1 piece
- salt: 0.25 tsp
- brown sugar: 0.5 cup
- butter: 0.25 cup
- light corn syrup: 1 Tbsp
Metric Conversion
Stages of cooking
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In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
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Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
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Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
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The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
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To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.
