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  Baked French Toast with Pecans
   Breakfast
   Bon Appetit
   2/6/2008
Ingredients:
1/2 cup (1 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/2 cup pure maple syrup
1 cup coarsely chopped pecans

8 large eggs
1 1/2 cups half & half
1 1/2 tsp ground cinnamon
1 tsp vanilla extract
1 1-pound loaf unsliced challah or other egg bread, cut into 1/4 inch thick slices

Warm maple syrup
Instructions:
Stir butter, brown sugar, & 1/2 cup syrup in heavy medium saucepan over medium heat until melted & smooth. Transfer to 13x9x2-inch glass baking dish. Sprinkle pecans over butter mixture.

Whisk eggs, half & half, cinnamon, & vanilla in large bowl to blend. Dip bread slices into egg mixture & arrange in single layer in prepared dish. Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap & refrigerate overnight.

Preheat oven to 350. Bake french toast uncovered until golden brown & puffed & knife inserted into center comes out clean, about 40 minutes. Cut into 6 pieces. Serve pecan-side up with additional warm maple syrup.

Serves 6
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