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

1. In a small saucepan over med-high heat, melt butter and brown sugar until sugar is dissolved, stirring constantly.

2. Add in corn syrup and cook until thickened, about 2-3 minutes.

3. Pour mixture into a 9 × 13 inch baking pan sprayed with nonstick cooking spray; sprinkle nuts over top.

4. Place bread slices over nuts, completely filling pan and forming a single layer.

5. In a bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt; pour over bread slices, saturating evenly.

6. Cover and refrigerate 2 hours or overnight.

7. Remove from refrigerator and bring to room temperature, about 30 minutes.

8. Bake, uncovered, at 350° for 45-50 minutes, or until lightly browned.

9. Let stand 10 minutes before serving inverted on serving plates.

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