Upside-Down Caramel Latte Bake

By á-2788

Ingredients

• Caramel Base
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/2 cup butter or margarine
• 1/4 cup maple syrup
• 1 tablespoon instant espresso powder
• 1/2 cup chopped pecans
• 10 slices (1/2 inch thick) French bread
• Caramel Layer
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 10 slices (1/2 inch thick) French bread
• Custard
• 6 eggs
• 2 teaspoons vanilla
• 3/4 cup whipping cream
• 3/4 cup milk
• 1/4 cup granulated sugar
• Whipped Topping
• 1/2 cup whipping cream
• 1 tablespoon sugar
• 1/4 cup butter or margarine, melted

Details

Servings 8
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2 In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
3 Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
4 In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
5 Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.
6 Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.