A delightful twist on the classic French toast bake, featuring a caramel pecan topping for added indulgence.
Whisk together the eggs, half-and-half, vanilla extract, and cinnamon in a mixing bowl until well combined.
Ensure the custard mixture is smooth and well-blended for even soaking.
Arrange the bread slices in a single layer in a greased baking dish.
Use slightly stale bread for better absorption of the custard.
Pour the custard mixture over the bread, ensuring all slices are evenly soaked. Cover and refrigerate overnight.
Overnight soaking allows the bread to fully absorb the custard, enhancing the texture.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Melt the butter in a saucepan, then stir in the brown sugar and pecans to create the topping.
Stir continuously to prevent the sugar from burning.
Spread the topping evenly over the soaked bread slices.
Distribute the topping evenly for consistent flavor in every bite.
Bake the casserole in the preheated oven for 30-35 minutes, or until golden brown and set.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the casserole cool slightly before serving. Cut into squares and serve warm.
Serve with a drizzle of maple syrup or a dollop of whipped cream for added indulgence.
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