Baked French Toast

3 reasons I love this recipe:
1. It's SIMPLE!
2. You can make it the night before! Which makes it the perfect dish to serve guests for breakfast/brunch.
3. It tastes like a warmed pecan roll :)

Baked French Toast
5 eggs, lightly beaten
1 ½ cups milk
1 cup half and half
1 teaspoon vanilla extract
½ teaspoon cinnamon
16 slices cinnamon swirl bread (You will need to buy 2 packages)
1/2 cup (1 stick) butter @ room temperature (I take out the night before & leave on counter)
1 cup packed brown sugar
2 tablespoons syrup
1 cup chopped pecans

The night before:
Cut the 16 slices of bread in half.

Whisk the eggs, milk, half & half, vanilla & cinnamon together in a medium bowl. Dip each bread slice in the egg mixture, & place in a greased 9x13-inch baking dish. Pour the remaining egg mixture over the bread rolls. Chill, covered, for 12 hours or longer.

The next morning:
Combine the butter, brown sugar, & maple syrup in a small bowl & mix well. Stir in the pecans. Spread over the bread. Bake at 350 degrees for 40 minutes or until golden.

*Recipe courtesy of Patty Mullins.

Baked French Toast