Caramel Pecan French Toast Bake

I’ll by no means forget about the first time I made baked French toast for breakfast. It was once a busy Thanksgiving weekend, and my whole prolonged household used to be packed into my not-so-large house. I used to be busy cooking Thanksgiving dinner, all the whilst stressing about how I was once going to pull off a scrumptious breakfast for such a massive crowd. As I used to be reducing baguette for appetizers, it hit me: I may want to use the more slices for baked French toast. And so, the lifesaver of my excursion breakfast was once born with the recipe below.

INGREDIENTS

• 1 stick butter, melted
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 1 loaf French bread, reduce into 1 1/2-inch thick slices on the diagonal
• 4 eggs
• 1 cup total milk or 1/2 and half
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Grease a 9×13 pan with butter or cooking spray and set aside.
2. In a small bowl, mix the melted butter, brown sugar, and chopped pecans. Spread the butter combination over the backside of the organized pan.
3. Add the French bread slices to the pan, arranging them so they are in one even layer besides overlapping.
4. In a medium-sized bowl, beat the eggs with the milk, cinnamon, nutmeg, and vanilla extract till the eggs are nicely incorporated.
5. Slowly pour the egg combination over French bread slices. Cover the pan with plastic wrap and location it in the fridge for one hour. It can take a seat as lengthy as in a single day in the fridge.
6. Preheat the oven to 375 ranges F. Bake the French toast pan, uncovered, for 35 to forty minutes, till the tops are golden brown.
7. Remove the pan from the oven and enable it to cool slightly.
8. Flip the pan over onto a rimmed baking sheet or slicing board so the caramel pecan backside turns into the top.
9. Top with maple syrup, whipped cream, or clean berries

Enjoy.

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