Ingredients

• 1 cup brown sugar
• 0.5 cups unsalted butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans , divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1.5 cups milk
• 1.5 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 0.25 teaspoons salt

Instructions

1. 1 Combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup in a small saucepan. Cook over medium heat, stirring constantly, until thickened.
2. 2 Pour sauce into a 9x13-inch baking dish; sprinkle with 1/2 cup pecans. Place 6 bread slices on top; sprinkle with remaining pecans and cover with remaining 6 bread slices.
3. 3 Combine eggs, milk, cinnamon, vanilla, nutmeg, and salt in a blender; blend until smooth. Pour egg mixture evenly over bread slices. Cover baking dish with plastic wrap; refrigerate 8 hours or overnight.
4. 4 Remove French toast from refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until lightly brown, 40 to 45 minutes.
6. 6 Meanwhile, make the caramel sauce: Combine remaining 1/2 cup brown sugar, remaining 1/4 cup butter and remaining 1 tablespoon corn syrup; cook until thickened, stirring constantly.
7. 7 Drizzle sauce over French toast right before serving.

Nutrition per serving