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French Toast Casserole with Caramel Pecan Topping Recipe

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This recipe for French Toast Casserole with Caramel Pecan Topping is from Growing Up Simonoff and Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Casserole:
1 - 16 oz. loaf supermarket French or Italian bread sliced 1/2 in. thick
8 large eggs
2 c whole milk
2 c half and half
1 T sugar
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg

Topping:
12 T unsalted butter softened
1 1/3 c packed light brown sugar
3 T corn syrup
5 oz. pecans chopped (1 1/2 c)
Directions:
Directions:
Heat oven to 325º. Adjust racks to upper and lower-middle positions. Arrange bread in single layer on baking sheet. Baked until dray and lightly golden, about 25 minutes. Rotate baking sheets front to back and top to bottom halfway through cooking. Allow bread to cool.

Grease bottom and sides of 9 x 13 inch) baking dish with butter. Layer the baked bread tightly in the prepared pan (you should have two layers). Whisk together the eggs, milk, half and half, vanilla, sugar, cinnamon and nutmeg and pour evenly over the bread. Press lightly on the bread to submerge. Cover with plastic and refrigerate for 8 to 24 hours.

For the topping: when ready to bake, adjust the oven rack to middle position and heat oven to 350º. Mix the butter, brown sugar and corn syrup together until smooth and add pecans.

To assemble and bake: Remove the casserole from the refrigerator and unwrap. Spoon the topping over the casserole and spread in an even layer. Place on rimmed baking sheet and bake until puffed and golden about 60 minutes. Cool 10 minutes before serving.

 

 

 

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