Caramel-Pecan French Toast Bake

  Breakfast

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.

Caramel-Pecan French Toast Bake

Average Rating: 4

TOTAL TIME: Prep: 20 min. + chlling Bake: 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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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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