Pecan French Toast #834 5/07

Categories:
brunch, New 2007, ToTryAgain

1/2 cup brown sugar
4 tablespoon Butter
2 tablespoon corn syrup
1/2 cup pecans; chopped
4 slices french bread; 3/4 inch thick
2 large eggs
2/3 cup milk
1/2 teaspoon Vanilla
1/8 teaspoon Salt

In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until thickened, about 3 minutes. Pur into an ungreased 8" square baking dish; sprinkle with the pecans. Top with the bread. In a bowl, whisk the eggs, milk, vanilla and salt; pour over the bread. Cover and refrigerate overnight or for at least 6 hours. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350°F for 40 minutes. invert onto a serving platter. I doubled the size of the pecan sauce on this recipe, but haven't tried it that way yet. Tried it and it was good. Changed ingredient amounts.

Yield: 2 servings