8 eggs
1 1/2 cups half-and-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10 to 12 slices soft bread, 1 inch thick
Topping
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
Directions
Generously butter a 9x13 inch casserole dish. Mix the eggs, half-and-half, syrup, and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
In the morning, preheat the oven to 350 degrees. Remove the casserole from the refrigerator.
Make the topping: melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.
Notes: Delicious - but how could anything with this much butter and sugar not be? I made this for Brittany's birthday breakfast this year, and while I'm still probably more fond of the other baked French toast recipe we've tried (Apple with Caramel Sauce), this was certainly tasty. I've been enjoying the leftovers as dessert for my lunches. This recipe comes from a blog called "Crave. Indulge. Satisfy."
Brittany's notes: I love pecans, maple, and brown sugar combined, so I thought this was absolutely delicious. It may have tasted even better since I didn't have to make it :)
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