Overnight Pecan Pie French Toast

 

Ingredients:

• 3/4 cup whole milk
• 3/4 cup heavy cream
• 6 large eggs plus 3 egg yolks
• 2 tablespoons vanilla extract
• 1 loaf French bread, cut into 8 slices
• 6 tablespoons unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup light corn syrup
• 1/4 cup maple syrup
• 1 cup chopped pecans

Instructions:

1. In a large bowl, whisk together the whole milk, heavy cream, eggs, egg yolks, and vanilla extract until well combined. Set aside.

2. Arrange the sliced French bread in a large shallow bowl. Pour the milk and egg mixture over the bread slices, ensuring they are well coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

3. When ready to bake, preheat the oven to 350°F (175°C).

4. In a small saucepan over medium heat, melt the unsalted butter. Remove the saucepan from the heat and whisk in the packed light brown sugar, light corn syrup, maple syrup, and chopped pecans until the mixture is well combined.

5. Spread the pecan mixture evenly across the bottom of a 3-quart casserole dish.

6. Carefully arrange the soaked bread slices on top of the pecan mixture in the casserole dish.

7. Bake in the preheated oven for 35 minutes, or until the bread pudding is golden brown and set.

8. Allow the bread pudding to cool for 5 minutes before serving warm.

Enjoy this delicious pecan and maple syrup bread pudding as a delightful dessert or breakfast treat!