Stonehouse Bed and Breakfast Baked French Toast

This recipe has been sitting in my "to try" box since 1998. I finally got around to it and my kids LOVED it. One pan was almost not enough for the 4 of us!! My family will not eat nuts, so I left them out, but I can only imagine how good it would be were I able to put them in.

• Ready In: 25 hrs 10 mins
• Serves: 6

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup brown sugar
• 2  tablespoons light corn syrup
• 3⁄4 cup  chopped pecans
• 1  loaf  French bread
• 3⁄4 cup milk
• 3⁄4 cup  cream
• 1  teaspoon cinnamon
• 1  teaspoon vanilla

Directions

1. Spray pan with Pam cooking spray. Mix butter, brown sugar, corn syrup, pecans and place in bottom of pan. Cut bread into 1 inch thick pieces. Place on top of nut mixture filling all spaces. Mix milk, cream, cinnamon and vanilla and pour over bread. Cover and refrigerate overnight. Bake at 350 for 40 minutes. Serve warm with whipped topping.