Baked Butter Pecan French Toast
Breakfast casserole that is rich and sweet, tasting like a pecan roll stuffed with savory chopped ham.
20 min.prep time
1 cup firmly packed brown sugar
2 tablespoons honey
1 cup chopped pecans, toasted
1 (1-pound) loaf French bread, cut into 1/2-inch thick slices
2 cups (8 ounces) finely chopped ham
1 2/3 cups milk
1 teaspoon vanilla
1 tablespoon sugar
1 teaspoon pumpkin pie spice*
Maple syrup, if desired
Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, 2-3 minutes or until sugar melts. Pour into ungreased 13x9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.
Combine eggs, milk and vanilla in large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F. Bake, uncovered, 50-55 minutes or until golden brown and knife inserted in center comes out clean. Let cool 10 minutes. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup, if desired.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
For speedy preparation, ask the baker at your supermarket to cut the French bread on their bread slicer so the slices are uniform thickness.