Recipe by Chicagoland Chef du Jour
This is fantastic! Assemble this the night before and pop it in the oven in the morning. Wonderful for brunch or holiday breakfast. This can easily be halved in an 8x8 baking dish. This needs to be warmed to almost room temperature before baking, or baked longer. I like my baked french toast less soft after baking, >>>> HINT: *slice the bread earlier in the day to allow it to dry out before assembling.
- 1⁄2 cup unsalted butter
- 3⁄4 cup light brown sugar
- 2 tablespoons corn syrup, light
- 1⁄2 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 5 eggs, beaten
- 2 cups milk, any
- 1 teaspoon vanilla
- 1 loaf French bread, sliced 3/4-inch thick sub. Brioche
Directions See How It's Made
- Optional: slice bread the day before or earlier that day to dry out. The end result will be a firmer slice of bread after baking.
- Spray a 9x13 pan with non-stick cooking spray.
- In a medium saucepan: over medium heat source, combine butter, brown sugar, corn syrup, pecans and cinnamon.
- Stir until butter and sugar have melted and sugar turns syrupy.
- Pour into baking dish.
- In a mixing bowl: combine eggs, milk and vanilla; blend well.
- Arrange the bread slices, in one layer over syrup mixture. Pour the egg mixture over the bread slices.
- Cover and refrigerate overnight.
- The next morning: Preheat oven to 350°.
- Take out of refrigerator and uncover for 60 minutes before baking to warm it up some. Bake longer if this is not possible.
- Bake uncovered for 30-40 minutes or until center of toasts firm.
- To serve: scoop under toast and flip over onto plate.
- NOTE: re: Pecans, too many pecans will overwhelm the taste of the dish.