Baked Caramel-Pecan French Toast
Ingredients
TOPPING
- 1 cup packed brown sugar
- 6 tablespoons butter
- ⅓ cup whipping cream
- 1 tablespoon real maple syrup or light corn syrup
- 1 cup pecan halves
FRENCH TOAST
- 3 eggs
- ½ cup half-and-half
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 8 diagonally cut slices ¾ inch thick French bread
Instructions
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, mix brown sugar, butter, whipping cream and syrup.
- Cook over medium heat, stirring constantly, just until smooth (do not boil).
- Spread topping in baking dish; sprinkle with pecans.
- In shallow bowl, beat eggs with fork.
- Add half-and-half, cinnamon and vanilla; beat until well blended.
- Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish.
- Cover; refrigerate 8 hours or overnight.
- Heat oven to 400°F.
- Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.
- Cool 3 minutes.
- Place large heatproof serving platter upside down over baking dish; turn platter and dish over.
- Remove baking dish, scraping any extra caramel topping onto French toast.
- Serve immediately.
