Overnight Baked French Toast

By kathleentirpak

This is my " light " version of a Paula Deen recipe.

Ingredients

• 1 French bread loaf 13-16 ounces
• 8 large eggs
• 1 cup half-and-half
• 1/2 cup milk
• 2 Tablespoons sugar
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• dash of salt
• 1 stick softened butter
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 2 Tablespoons corn syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Preparation

Step 1

Slice the bread into one inch diagonal pieces. Generously butter a 9x13 inch glass baking dish. Lay the bread slices in the baking dish, overlapping as needed. In a large bowl,whisk until slightly bubbly : the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture over the bread slices, spooning mixture between slices. Cover the baking dish with foil and refrigerate overnight. In the morning, soften the stick of butter. Remove the baking dish from the refrigerator. Pre-heat oven to 350 degrees. Meanwhile, cream together the softened butter, the brown sugar, corn syrup, cinnamon, nutmeg, and chopped pecans. Spread mixture atop the bread slices. Bake 40 minutes. Syrup with warm maple syrup. Left-overs can be re-heated in a 300 degree oven. This breakfast dish also doubles as a dessert.