French Toast Casserole With Caramel-pecan Topping

Total Time: 9 hrs 15 mins Preparation Time: 15 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 1 loaf french bread, sliced 1/2 inch thick (i use sourdough)
• 8 large eggs
• 2 cups whole milk
• 2 cups half-and-half
• 1 tablespoon sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 12 tablespoons butter (1 1/2 sticks)
• 1 1/3 cups light brown sugar, packed
• 3 tablespoons corn syrup
• 1 1/2 cups pecans, chopped

Recipe

• 1 casserole:.
• 2 heat oven to 325°f.
• 3 arrange bread in a single layer on two baking sheets.
• 4 bake bread until dry and lightly browned; about 25 minutes.
• 5 remove from oven and allow bread to cool.
• 6 butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray.
• 7 layer the baked bread tightly in the prepared dish; you should have two layers.
• 8 whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg.
• 9 pour evenly over bread.
• 10 press lightly on the bread to submerge. (i've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top).
• 11 refrigerate for 8 to 24 hours.
• 12 before baking:.
• 13 preheat oven to 350°f.
• 14 mix the butter, brown sugar and corn syrup together until smooth.
• 15 stir in the pecans.
• 16 spoon the topping over the casserole and spread evenly.
• 17 place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes.
• 18 cool for 10 minutes before slicing and serving.