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Overnight Pecan Pie French Toast


I was looking for something special to make my hubby for his Fathers Day breakfast when I came across this delicious looking recipe on Pinterest by Baker by Nature for Overnight Pecan Pie French Toast.  Not only did it look incredibly decadent, but I was excited that I could do part of the work the night before and just finish it off in the morning!  I have to say the end result was A.MAZ.ING.  This will definitely be a new tradition for special occasions or holidays.  I'm specifically thinking Christmas and Thanksgiving morning. 😍

Ingredients:
  • 1 loaf of French Bread
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 6 eggs plus 3 egg yolks
  • 2 Tbsp vanilla extract
  • 6 Tbsp butter, (I used salted)
  • 1 cup light brown sugar, packed
  • 1/3 cup light corn syrup
  • 1/4 cup maple syrup
  • 1 cup pecans, chopped
Instructions:
  1. Cut your loaf of bread in to 8 slices.  (Cutting mine in to 8 pieces gave me pieces that were about 1-1/2 inches thick and we LOVED this size.)  
  2. Set the bread in a single layer in a 9x13 pan.  
  3. Whisk together the milk, heavy cream, eggs and vanilla until it's well combined.  Pour the mixture over the bread, cover with plastic wrap and refrigerate overnight.  (A minimum of 6 hours.)
  4. The next morning:  Preheat the oven to 350 degrees.  Spray a new 9x13 pan with cooking spray and set aside.
  5. In a saucepan melt the butter over medium heat, then whisk in the brown sugar, corn syrup, maple syrup and pecans.  Pour this mixture in to the prepared 9x13 pan and spread evenly.  
  6. Pull your pan of soaked bread our of the refrigerator.  Using tongs, gently transfer all of your soaked bread to the new 9x13 pan on top of the pecan mixture.
  7. Bake for 35-40 minutes.  (The time will depend on how thick you cut your bread.  Mine took the full 40 minutes.)  
  8. Cool for 5-10 minutes, (the longer it sits the stickier it gets), then serve warm.
  9. To serve, flip the bread over on to the plate as you take it out of the pan and then spoon additional topping over the top.  We REALLY enjoyed it with a drizzle of heavy cream!
*Note, I didn't have maple syrup on hand, so I whipped up a small batch using the instructions on my bottle of maple extract.  It worked perfectly and is a much cheaper alternative to keeping pure maple syrup in the house if you don't use it frequently!

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