Categories: Breakfast, Casserole
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 3 tablespoons corn syrup
- 1/2 cup diced pecans
- 8 slices day-old French bread (1-inch thick)
- 6 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Directions
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In a small saucepan over med-high heat, melt butter and brown sugar until sugar is dissolved, stirring constantly.
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Add in corn syrup and cook until thickened, about 2-3 minutes.
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Pour mixture into a 9 × 13 inch baking pan sprayed with nonstick cooking spray; sprinkle nuts over top.
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Place bread slices over nuts, completely filling pan and forming a single layer.
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In a bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt; pour over bread slices, saturating evenly.
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Cover and refrigerate 2 hours or overnight.
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Remove from refrigerator and bring to room temperature, about 30 minutes.
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Bake, uncovered, at 350° for 45-50 minutes, or until lightly browned.
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Let stand 10 minutes before serving inverted on serving plates.