The Humpherys Family

Caramel-Pecan Baked French Toast

Source  Betty Crocker
Recipe Added:  1/31/2015
French Toast
3 eggs
1/2 cup half-and-half
1 tsp cinnamon
1 tsp vanilla
8 slices French bread, cut diagonally
 Caramel Topping
1 cup brown sugar
6 Tbsp butter
1/3 cup whipping cream
1 Tbsp maple syrup
1 cup pecan halves
Spray 9x13 baking dish. Mix all topping ingredients except pecans in saucepan. Cook over medium heat, stirring constantly, until smooth. Do not boil. Spread topping in baking dish; sprinkle with pecans. In shallow bowl, beat eggs with fork. Add half-and-half, cinnamon, and vanilla; beat until well blended.

Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover; refrigerate 8 hours or overnight.

Heat oven to 400°F. Uncover baking dish; bake 20-25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. Place large platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.
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