Pecan Sticky French Toast Casserole

Ok, so who doesn't love sticky buns?  I love them, but if I'm going to make rolls/buns I usually opt for regular cinnamon rolls.  That's why this recipe is so perfect.  I get the pecan sticky bun deliciousness, but in an overnight casserole dish!  So quick and easy to put together, which makes it perfect for when you are having company for breakfast.  Just pull it out of the fridge in the morning, toss it in the oven and 25 minutes later you have an AMAZING breakfast!  Perfect for Christmas morning too....in fact it may become my go-to Christmas morning breakfast from here on in.  Look at that french toast dripping in caramel pecan yumminess - it doesn't get any better than that!  Merry Christmas everyone ♥

Pecan Sticky French Toast Casserole (adapted from Betty Crocker)

Topping:

1  cup packed brown sugar

6  tbsp butter

1/3  cup heavy cream

1 tbsp light corn syrup

¾ cup chopped pecans

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 (or however many pieces fit in your dish)

Spray 13x9 baking dish with cooking spray and set aside. In a small saucepan, add all the topping ingredients and mix together. Cook over medium heat, stirring constantly, until smooth - DO NOT BOIL. 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.  Place a large platter upside down over the baking dish, then carefully turn platter and baking dish over. Lift and remove baking dish, being sure to scrape any extra caramel topping onto toast. Serve immediately.