Ingredients:
1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 ½ cups milk
1 teaspoon vanilla
1 teaspoon ground nutmeg
1 ½ teaspoons cinnamon
¼ teaspoon salt
For caramel sauce:
½ cup brown sugar
¼ cup butter
1 tablespoon light corn syrup
Directions:
- Combine 1 cup brown sugar, ½ cup butter, and 2 tablespoons corn syrup in saucepan over medium heat. Stir mixture constantly until it thickens.
- Pour sauce into 9 x 13 baking pan and top with ½ cup pecans. Place 6 pieces of bread on top.
- Sprinkle with remaining pecans and top with the other 6 slices of bread.
- Mix together eggs, milk, nutmeg, cinnamon, and salt with hand mixer. Evenly pour mixture over bread slices. Cover pan and let sit in refrigerate 8 hours or overnight.
- The next day, set oven to 350°. Let French toast mixture sit on counter 30 minutes before placing in oven. Bake for 40 to 45 minutes until top is lightly browned.
- For caramel sauce: heat all ingredients until thickened being sure to stir constantly.
- Pour over cooked French toast just prior to serving.