Caramel-Pecan French Toast
Source of Recipe
Recipe courtesy Kathy Specht, Cambria, California
List of Ingredients
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
1/2 cups whipping cream, divided
1/4 cup powdered sugar
Maple syrup
Recipe
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.
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