Sticky Pecan French Toast

What is the mood like in your house on Thanksgiving morning? Are you a sit around in your jammies, drinking coffee and watching the Macy's Day parade all morning kind of family? Or are you a start the cooking and dinner preparations at the crack of dawn kind of family? 

Around the Davis house, it's a little cooking, a little parade watching and a whole lot of coffee. Ahhhh, I LOVE Thanksgiving. The kids running around the house, far too many cooks in the kitchen bumping into each other and laughter all around. 

If your house is a happy, busy bed of chaos on Thanksgiving morning, you can still serve a great breakfast to your family. The key is to make it the night before Thanksgiving so all you have to do is throw it in the oven in the morning. 

Pecan Sticky French Toast Casserole
Topping:
1  cup packed brown sugar
6  tbsp butter
1/3  cup half and half
1 tbsp light corn syrup
¾ cup chopped pecans
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French Toast:
3 eggs
1/2 cup half & half
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
8, ¾” thick slices French or Italian bread

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Spray 13x9 baking dish with cooking spray and set aside. In a small saucepan, add all the topping ingredients (except pecans) and mix together. 

Cook over medium heat, stirring constantly, until smooth - DO NOT BOIL.  Stir in pecans.

Spread topping in baking dish.

In shallow bowl, whisk eggs together. Beat in half & half, cinnamon, vanilla and salt. 

Dip bread slices into egg mixture, making sure all egg mixture is absorbed.

Arrange over topping in dish. Cover, and refrigerate at least 8 hours or overnight.

When ready to bake, preheat oven to 400°F. Uncover baking dish and cook for 20-25 minutes or until bubbly and bread is golden. Remove from oven and let stand 3 minutes.    

​Carefully remove each piece of toast being sure to scrape any extra caramel topping onto toast. Serve immediately.

Happy EARLY Thanksgiving to all of my blog friends.

Ciao!

Click here for a printable version of this recipe