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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, combine brown sugar, butter and corn syrup. Cook and stir until butter is melted and brown sugar is dissolved. Pour into a 3-quart rectangular baking dish. Sprinkle with 1/2 cup pecans.
Arrange half of the bread slices in a single layer in the baking dish. Sprinkle with the remaining 1/2 cup pecans; top with the remaining bread slices.
In a medium bowl, whisk together eggs, milk and vanilla. Gradually pour the egg mixture over the bread; press lightly with the back of a large spoon to moisten bread. In a small bowl, stir together granulated sugar, cinnamon and nutmeg; sprinkle over the bread slices. Cover and chill for 2 to 24 hours.
Preheat oven to 350°F. Bake, uncovered, for 30 to 40 minutes or until lightly browned. Let stand for 10 minutes before serving. To serve, invert the French toast onto a large serving platter. If desired, serve with raspberries, maple syrup and/or additional pecans.