Overnight Pecan Pie French Toast

• Vegetarian

• Refrigerated

  • 6 Eggs plus 3 egg yolks, large

• Condiments

  • 1/3 cup Corn syrup, light
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 cup Brown sugar, light packed
  • 2 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Bread & Baked Goods

  • 1 Loaf french bread, cut into 8 slices

• Dairy

  • 6 tbsp Butter, unsalted
  • 3/4 cup Heavy cream
  • 3/4 cup Whole milk

Found on bakerbynature.com

Description

Ingredients

• 3/4 cup whole milk
• 3/4 cup heavy cream
• 6 large eggs plus 3 egg yolks
• 2 tablespoons vanilla extract
• 1 loaf French bread, cut into 8 slices
• 6 tablespoons unsalted butter
• 1 cup light brown sugar, packed
• 1/3 cup light corn syrup
• 1/4 cup maple syrup
• 1 cup pecans, chopped

Directions

• In a large bowl combine the milk, cream, eggs, yolks, and vanilla, beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
• When ready to bake...
• Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar, corn syrup, maple syrup, and pecans.
• Spread this mixture evenly across the bottom of a 3 quart casserole dish. Carefully arrange the soaked bread on top. Bake for 35 minutes. Cool for 5 minutes, then serve warm!