Sunday Brunch: Overnight Pecan Pie French Toast with Maple Caramel Sauce

Ingredients

For the French Toast

• ¾ c. milk
• ¾ c. heavy cream
• 6 lg. eggs plus 3 yolks
• 2 tbsp. vanilla extract
• 4-6 thick slices of French bread
• 6 tbsp. butter
• 1 c. brown sugar, packed
• 1/3 c. corn syrup
• ¼ c. maple syrup
• 1 c. chopped pecans

For the Maple Caramel

• 1 stick butter
• ½ c. heavy cream
• ½ c. brown sugar
• ½ c. maple syrup
• 1 pinch salt

Directions

1. In a mixing bowl, whisk together the milk, eggs, yolks, cream and vanilla. Set aside.
2. Arrange the bread in a 9x13 baking dish and pour the egg mixture over the bread.
3. Flip the bread over and cover with plastic wrap.
4. Put it in the fridge at least 6 hours to overnight.
5. When ready to bake, preheat your oven to 350.
6. In a saucepan over medium heat, melt the butter.
7. Whisk in the brown sugar, corn syrup, maple syrup, and pecans.
8. Pour and spread the mixture evenly in another 13x9 baking dish.
9. Arrange the soaked bread over the pecan mixture and then place in the oven to bake for 35 minutes.
10. As the French toast bakes, make the maple caramel sauce by melting the butter in a saucepan.
11. Stir in the heavy cream, brown sugar, maple syrup, and salt.
12. Bring to a boil and then boil for 3 minutes.
13. Remove from the heat and set aside.
14. Remove the French toast from the oven and serve pecan side up.
15. Drizzle with the caramel sauce and serve warm. Enjoy!