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1
cup packed brown sugar
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1/2
cup butter
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2
tablespoons light-color corn syrup
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1
cup chopped pecans
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36
to 40 1/2-inch slices baguette-style French bread (about two 8-oz. loaves) or eighteen 1/2-inch slices French bread
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6
beaten eggs
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1-1/2
cups milk
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1
teaspoon vanilla
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1
tablespoon granulated sugar
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1-1/2
teaspoon ground cinnamon
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1/4
teaspoon ground nutmeg
1. In a medium saucepan, stir together brown sugar, butter, and corn syrup. Heat and stir until the butter is melted and brown sugar is dissolved. Pour into a 13x9x2-inch baking dish or 3-quart rectangular casserole. Sprinkle with half of the pecans.
2. Arrange half of the bread slices in a single layer in dish. Sprinkle with the remaining pecans, and top with the remaining bread slices.
3. In a medium bowl, stir together eggs, milk, and vanilla. Slowly pour over bread. Press lightly with back of a large spoon to moisten bread.
4. Stir together granulated sugar, cinnamon, and nutmeg; sprinkle over bread. Cover and chill in refrigerator for 8 to 24 hours.
5. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until lightly browned. Let stand 10 minutes. To serve, remove individual servings with wide spatula and invert onto serving plates. Makes 9 servings.
- Servings Per Recipe 9 servings
- Calories499
- Total Fat (g)25
- Saturated Fat (g)9,
- Cholesterol (mg)174,
- Sodium (mg)494,
- Carbohydrate (g)59,
- Fiber (g)3,
- Protein (g)11,
- Starch (d.e.)4,
- Fat (d.e.)4,
- Percent Daily Values are based on a 2,000 calorie diet
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We had this for our Christmas breakfast this year. I loved how easy it was to make the night before and pop it in the oven while we opened presents. I added a smear of black raspberry jam between the layers--yum! I'll definitely make this again.
12/25/2009 07:37:35 PM Report Abuse