This might just be my all time favorite breakfast. I made it a couple of years ago for Christmas breakfast and now it's a tradition. It's really convenient because you can make it the night before and then just pop it in the oven in the morning. My only word of warning is, make sure you get really thick french bread because last year my turned out a little soggy. To make it even more delicious I top it with buttermilk syrup.
Caramel Pecan French Toast
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light-color corn syrup
1cup chopped pecans
36 to 40 1/2 in. slices baguette-style french bread (about 2 8 in. loaves) or eighteen 1/2 inch slices regular French bread
6 beaten eggs
1 1/2 c. milk
1 tsp. vanilla
1 tbsp. granulated sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1. In a medium saucepan, stir together brown sugar, butter, and corn syrup. Heat and stir until the butter is melted and brown sugar is dissolved. Pour into a 3 quart rectangular baking dish. Sprinkle with half of the pecans.
2. Arrange half of the bread slices in a single layer in dish. Sprinkle with the remaining pecans and top with the remaining bread slices.
3. In a medium bowl, stir together eggs, milk, and vanilla. Slowly pour over bread. Press lightly with back of large spoon to moisten bread.
4. Stir together granulated sugar, cinnamon, and nutmeg; sprinkle over bread. Cover and chill in refrigerator for 8 to 24 hours.
5. Bake uncovered, in 350 degree oven for 30-40 minutes or until lightly browned. Let stand 10 minutes. to serve, remove individual servings with wide spatula and invert onto serving plates. Makes 9 servings.
1/2 cube butter (1/4 cup)
1/2 cup buttermilk
1 tsp. baking soda
1 tbsp corn syrup
1 cup sugar
1 tsp vanilla
In large saucepan, mix butter, corn syrup, buttermilk and sugar. Bring to a boil. Remove from heat. Add baking soda and vanilla. Stir briskly. It will foam up a lot so you need a big pan.