Salted Caramel French Toast Bake
Description
Holiday season means lots of overnight guests and what better way to welcome them to your home than a wonderful, deliciously sweet breakfast? Prepare it the day before, refrigerate and bake in the morning for a warm, comforting breakfast.
Ingredients
8 eggs
1 ½ c. half & half
1 T. vanilla extract
1 c. salt caramel syrup, divided (Torani, Bosco or other brand)
⅓ c. + ½ c. brown sugar, divided
1 t. cinnamon powder
10 - 12 slices of bread, sliced 1 inch thick, like Challah
½ c. butter
2 c. chopped pecans
Directions
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Grease a 9 x 13 inch casserole dish.
Mix eggs, half & half, vanilla, 1/3 c. salt caramel syrup, 1/3 c. brown sugar and cinnamon together in a large mixing bowl.
Place bread slices with top of the crusts facing up in the casserole dish; cover with egg mixture, making sure that each slice of bread gets coated on both sides. Cover dish with plastic wrap; let soak overnight in the refrigerator.
The next morning, preheat the oven to 350 degrees. Remove casserole from refrigerator.
Melt butter in a saucepan over medium heat. When butter is melted, add remaining ½ c. brown sugar and 2/3 c. salt caramel syrup; cook 1-2 minutes; stir in pecans. Pour mixture over bread.
Bake 45-55 minutes. Remove from oven; set aside to rest 10 minutes.
Slice between each bread slice. Serve.
6-8 servings.