Ingredients
1 cup packed brown sugar1/2 cup butter, cubed2 tablespoons light corn syrup1 cup chopped pecans, divided8 slices French bread (3/4 inch thick)6 large eggs1-1/2 cups 2% milk1-1/2 teaspoons ground cinnamon1 teaspoon ground nutmeg1 teaspoon vanilla extract1/4 teaspoon saltSAUCE:1/2 cup packed brown sugar1/4 cup butter, cubed1 tablespoon light corn syrup
Preparation
In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices.
In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean.
Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.
