Overnight Pecan Pie French Toast
3/4 cup whole milk
3/4 cup heavy cream
6 large eggs plus 3 egg yolks
2 tbsp vanilla extract
1 loaf French bread, cut into 8 slices
6 tbsp unsalted butter
1 cup light brown sugar, packed
1/3 cup light corn syrup
1/4 cup maple syrup
1 cup Dickey Farms pecans, chopped
In a large bowl combine the milk, cream, eggs, yolks, and vanilla, beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
When ready to bake:
Preheat oven to 350°F. In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar, corn syrup, maple syrup, and pecans.
Spread this mixture evenly across the bottom of a 3 quart casserole dish. Carefully arrange the soaked bread on top. Bake for 35 minutes. Cool for 5 minutes, then serve warm!