Category : Recipes

Sub Category : Entrees

INGREDIENTS:
1 cup brown sugar
1 tablespoon light corn syrup
6 tablespoons salted butter
1/3 cup heavy whipping cream
1 teaspoon vanilla
3/4 cup pecans, chopped
6 - 7 thick slices French bread (about 3/4 inches thick)
1/2 cup milk
3 eggs
Pinch of salt
1/2 teaspoon cinnamon
DIRECTIONS:
Grease a 9" x 13" pan.
Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
Remove from heat and add 1/2 teaspoon of the vanilla.
Pour the warm caramel mixture into a 9" x 13" pan.
Sprinkle the pecans over the top.
In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
Lay the bread in the pan, over the caramel and pecan mixture.
Cover and refrigerate overnight.
It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
Let stand for a couple of minutes, then invert onto a platter.