Pecan Pie French Toast Breakfast Casserole
Description
This is the perfect dish for when company stays overnight or for a special day. It's like having dessert for breakfast.
Ingredients
French Toast:
butter or non-stick cooking spray
1 loaf, day old French bread, about 18 inches long
8 large eggs
1 c. whole milk
1 c. heavy cream
1/4 c. light brown sugar
2 T. granulated sugar
1 t. cinnamon
1 T. vanilla extract
Pecan Pie Topping:
1 1/2 c. pecans, roughly chopped but leaving a few whole
1 stick salted butter (1/2 c.)
1/2 c. packed light brown sugar
1/2 c. light corn syrup
1/3 c. maple syrup
Directions
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French Toast:
Preheat the oven to 350 degrees F.
Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Cut the bread into 16 slices, each about 1 inch thick.
In a large bowl, mix together the eggs, milk, cream, brown and granulated sugars, cinnamon and vanilla.
Dip bread slices, 4 at a time, in the egg mixture. Let each slice rest in the mixture for 1 minute per side, 2 minutes total.
Once soaked, place the slices in the prepared baking dish, shingling them slightly. Repeat until all of the bread has been soaked and place in the baking dish.
Pour remaining egg mixture over top of the bread; let rest while making the topping.
Pecan Pie Topping:
Roughly chop the pecans, leaving some whole.
Combine the butter, brown sugar, corn syrup and maple syrup together in a medium saucepan; cook over medium heat, whisking frequently, until the butter has melted and the sugar has dissolved, about 5-8 minutes. Remove from the heat. Stir in the chopped pecans.
Place spoonfuls of the topping mixture over the top of the bread. Cover with aluminum foil.
Bake 20 minutes; uncover; bake about 25-30 minutes, until the egg custard has set and the topping is golden brown. Remove from oven.
Let rest for 10 minutes. Cut into squares. Garnish with a few whole pecans.
Serve with a drizzle of syrup from the bottom of the pan.
8 servings.