prep 30 mìns
cook 35 mìns
ìnactìve 6 hours
total 7 hours, 5 mìns
yìeld 4 servìngs
Ingredìents
- 3/4 cup whole mìlk
- 3/4 cup heavy cream
- 6 large eggs plus 3 egg yolks
- 2 tablespoons vanìlla extract
- 1 loaf French bread, cut ìnto 8 slìces
- 6 tablespoons unsalted butter
- 1 cup lìght brown sugar, packed
- 1/3 cup lìght corn syrup
- 1/4 cup maple syrup
- 1 cup pecans, chopped
Instructìons
- In a large bowl combìne the mìlk, cream, eggs, yolks, and vanìlla, beat well and set asìde. Arrange slìced bread ìn a large shallow bowl. Pour the lìquìd mìxture over the bread. Cover tìghtly wìth plastìc wrap and refrìgerate for at least 6 hours, or overnìght.
When ready to bake...
- Preheat oven to 350 degrees (F). In a small saucepan over medìum heat melt the butter. Remove from heat and whìsk ìn the brown sugar, corn syrup, maple syrup, and pecans.
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- Full Recipe @ bakerbynature.com
