For a sensational Sunday brunch dish, try this French toast. You put it together the night before, so you only need to bake it and make the sauce the next morning.—Brad Shue, Harper, Kansas
Caramel-Pecan French Toast Bake
Caramel-Pecan French Toast Bake
Prep Time
20 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 2 tablespoons light corn syrup
- 1 cup chopped pecans, divided
- 8 slices French bread (3/4 inch thick)
- 6 large eggs
- 1-1/2 cups 2% milk
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- SAUCE:
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1 tablespoon light corn syrup
Directions
- In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices.
- In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean.
- Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.
Nutrition Facts
1 piece: 559 calories, 33g fat (14g saturated fat), 207mg cholesterol, 398mg sodium, 60g carbohydrate (45g sugars, 2g fiber), 9g protein.
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