French Toast Casserole
1 1/2 cups half and half
1 tablespoon light brown sugar
2 teaspoons vanilla extract
16 slices french bread
1 stick, 1/2 cup, butter
3/4 cup light brown sugar
1/2 cup maple syrup
3/4 cup pecans, chopped
Day before baking: whisk eggs in medium size bowl. Add remaining top ingredients and whisk together. Pour 1/3 of mixture into 9 x 13 baking dish.
Cover egg mixture with one layer of bread slices. Sprinkle with cinnamon sugar and then drizzle with another third of the egg mixture. Make another layer of bread slices, cinnamon sugar and drizzle with remaining egg mixture. Cover and place pan in fridge overnight.
Put butter, 3/4 cup brown sugar, maple syrup and pecans in separate 9 x 13 baking pan. Cover and set aside.
Morning of baking: heat oven to 350 degrees. Put baking pan with butter/brown sugar mixture in oven to melt while oven is heating. Once melted, remove from oven and stir in baking pan.
Place bread slices from other pan on top of melted butter and nut mixture forming two layers. Sprinkle top with cinnamon sugar.
Bake for 40 minutes until bubbling, puffed and browning.
Serve ‘upside down’ with additional maple syrup.