A delightful twist on the classic French toast, featuring a caramel pecan topping.
Whisk together the eggs, half-and-half, and vanilla extract in a mixing bowl until well combined.
Ensure the mixture is smooth for even soaking of the bread.
Arrange the bread slices in a greased baking dish, slightly overlapping them.
Use thick-sliced bread for better texture.
Pour the egg mixture evenly over the bread slices, ensuring all pieces are soaked.
Press the bread gently to help it absorb the mixture.
Cover the dish and refrigerate overnight to allow the flavors to meld.
Overnight soaking enhances the flavor and texture.
Melt the butter in a saucepan over medium heat, then stir in the brown sugar and maple syrup until smooth.
Stir constantly to prevent burning.
Bring the mixture to a boil, then reduce the heat and simmer for 1 minute, stirring constantly.
Simmering thickens the caramel for better consistency.
Stir in the chopped pecans and remove from heat.
Adding pecans at the end preserves their crunch.
Pour the caramel pecan mixture over the soaked bread slices evenly.
Spread evenly for consistent flavor.
Bake the dish in a preheated oven at 350°F (175°C) for 30 minutes, or until set and golden.
Check for doneness by inserting a knife into the center; it should come out clean.
Serve warm, optionally garnished with additional syrup or fresh fruit.
Serve immediately for the best taste and texture.
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