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Baked Caramel-Pecan French Toast

Prep 20 min
Total 8 hr 50 min
Servings 4

French toast that's ooey-gooey with caramel and chock-full of pecans...what's not to love? Plus, it's the perfect make-ahead brunch dish since it's prepared a day ahead of time. MORE+ LESS-

By Betty Crocker Kitchens

Updated July 21, 2011

Ingredients

Topping

cup packed brown sugar

tablespoons butter or margarine

1/3

cup whipping cream

tablespoon real maple syrup or light corn syrup

cup pecan halves

French Toast

eggs

1/2

cup half-and-half

teaspoon ground cinnamon

teaspoon vanilla

diagonally cut slices (3/4 inch thick) French bread

Steps

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1

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix all topping ingredients except pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish; sprinkle with pecans.
2

In shallow bowl, beat eggs with fork. Add half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover; refrigerate 8 hours or overnight.
3

Heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.