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Caramel Pecan French Toast Serves 6-8 Ingredients 1½ cups packed brown sugar ¾ cup butter 3 tablespoons light corn syrup 1½ cups chopped pecans 36-40 ½ inch slices French baguette, about two 8-ounce loaves (can get it sliced at Whole Foods), or 18 2-inch slices. 9 eggs, beaten ¾ cup whole milk 1½ teaspoon vanilla 1 tablespoon granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Directions In a medium saucepan, stir together brown sugar, butter and corn syrup. Heat and stir until the butter is melted and the brown sugar is dissolved. Pour two thirds into a 9x13 baking dish. Sprinkle with half the pecans. In a large mixing bowl, whisk together eggs, milk and vanilla. Stir in bread slices until they are completely coated. Arrange one layer of bread slices on top of caramel. Drizzle half the rest of the caramel on top of bread (you may need to reheat). Sprinkle with half of the remaining pecans. Stir together granulated sugar, cinnamon, and nutmeg, sprinkle half over bread. Repeat step 3 using the remaining bread, the rest of the caramel, pecans and sugar mixture. Cover and chill in refrigerator for 8-24 hours. Bake uncovered in a 350° oven for 30-40 minutes or until lightly browned. Let stand 10 minutes. To serve, remove individual servings with wide spatula and invert onto serving plates.
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