Oven baked pecan and caramel french toast

Oven baked pecan and caramel french toast

This is not for everyday breakfast, it’s absolutely for the weekend and would probably be something to take along to a brunch to share with loved ones. Highly recommend you try this out. Nothing more can be said about this breakfast, or is it really dessert?

Caramel Pecan French Toast
Adaptted From Southern Living Cookbook

1 cup packed brown sugar
1/2 cup butter
2 tb light corn syrup
12 slices of bread
3/4  cup chopped pecans
3/4 cup raisins
6 large eggs
1/2 cup milk
2 tb lemon zest
1 ts vanilla extract
1/2 ts ground cinnamon
1 cup whipping cream
Combine first three ingredients in a small saucepan; cook over medium heat 3 to 5 minutes stirring constantly till sugar dissolves.
Pour brown sugar mixture into a lightly greased 13X9 inch baking dish. Arrange 5 to 6 bread slices over brown sugar mixture, cutting slices to fit. Sprinkle 3/4 cup of chopped pecans and raisins over bread. Top with last 6 bread slices.
Whisk eggs and next 4 ingredients along with 1 cup of crean. Pour evenly over bread slices. Press down if needed to ensure bread absorbs the mixtures.
Bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean.
Recipe notes: it says to serve with whipped cream and more nuts, up to you but I found it rich enough without. I used wheat bread since that’s that I had and loved it.

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