Mary F's Caramel Pecan French Toast

Caramel Pecan French Toast

***Susan's Note: My boss made this for a brunch at her home and it was delicious! Looking on the website, it seems it was a "Food Network Challenge" winner. Yum! My boss used half and half in place of whipping cream.


Recipe courtesy Kathy Specht, Cambria, California
Show: Food Network ChallengeEpisode: Southern Living Cook-Off

* 1 cup firmly packed light brown sugar
* 1/2 cup butter
* 2 tablespoons light corn syrup
* 12 slices honey white bread
* 3/4 cup raisins
* 1 cup chopped pecans, toasted and divided
* 6 large eggs
* 1/2 cup milk
* 2 teaspoons grated lemon rind
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1 1/2 cups whipping cream, divided
* 1/4 cup powdered sugar
* Maple syrup
* Fully cooked bacon slices (optional)

Directions

Preheat the oven to 350 degrees F.

Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.

Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.

Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.

Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.

Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.

Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.

HOliday Morning French Toast

SUSAN'S NOTE: Our Christmas morning tradition.

http://www.mccormick.com/recipedetail.cfm?id=865

1 cup packed brown sugar
1/2 cup (1 stick) butter, melted
3 teaspoons Ground Cinnamon , divided
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 eggs
1 1/2 cups milk
1 tablespoon Vanilla Extract

Directions
1. Mix brown sugar, butter and 1 teaspoon cinnamon in 13x9-inch baking dish. Add apples and cranberries; stir to coat well. Spread evenly in bottom of baking dish. Arrange slices of bread on top.

2. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover with foil and weight down if possible. Refrigerate 4 hours or up to 24 hours.

3. Preheat oven to 375°F. Bake, covered, 45 minutes. Uncover and bake additional 5 minutes.

4. Let stand 5 minutes before serving. For an eye-catching presentation, loosen edges with small knife. Invert onto large serving platter.
Nutrition Information
Nutrition Information per 1 serving

Calories: 317 Sodium: 355 mg

Fat: 13 g Carbohydrates: 42 g

Cholesterol: 130 mg Fiber: 2 g

Protein: 8 g