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Caramel Pecan Baked French Toast

¼ cup butter, melted
½ cup packed light brown sugar
¼ cup corn syrup
¼ cup chopped pecans
1 loaf French Bread, cut into 1/2” slices
2 - 3 tablespoons butter at room temperature
½ cup packed light brown sugar
1 tablespoon ground cinnamon
¼ cup chopped pecans
4 large eggs, beaten
1 1/4 cups milk or half and half
1 teaspoon vanilla extract
½ teaspoon cinnamon
Spray an 8-inch cake pan with non-stick cooking spray (or butter it).
In small bowl, mix the caramel ingredients, the melted butter, brown sugar and corn syrup. Pour into bottom of prepared cake pan, sprinkle with ¼ cup chopped pecans. 
Spread 4 or 5 slices of bread with 2 - 3 tablespoons butter.  Place the bread in a single layer on top of butter/sugar mixture. Mix together ½ cup brown sugar and 1 tablespoon cinnamon, sprinkle evenly over butter.  Sprinkle ¼ cup pecans evenly over sugar mixture. Top with another layer of bread.
Mix together eggs, milk, vanilla extract and cinnamon, pour evenly over bread. Refrigerate overnight up to 24 hours. 
Remove from refrigerator and allow to sit at room temperature for 30 minutes. Cover with aluminum foil.
Bake at 350 degrees for 45 minutes, remove foil and bake for an additional 15 – 20 minutes until set and golden brown.
Remove from oven, allow to rest for 5 minutes and invert French toast onto a plate. Cut into slices and serve.
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