Pecan Sticky French Toast Casserole (adapted from Betty Crocker)
1 cup packed brown sugar
6 tbsp butter
1/3 cup heavy cream
1 tbsp light corn syrup
¾ cup chopped pecans
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.