1. Grease with butter or spray with cooking spray a 13x9-inch (3-quart) glass baking dish . In 2-quart saucepan, mix all topping ingredients, except the pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish. Sprinkling with chopped pecans. 2. In shallow bowl, beat eggs with fork. Add milk or half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover with plastic wrap; refrigerate 8 hours or overnight. 3. Heat oven to 400°F Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. 4. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately. ---------------------------------------------------------------------------
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