Caramel-Pecan French Toast Bake

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 8 slices French bread (3/4 inch thick)
• 6 large eggs
• 1-1/2 cups 2% milk
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 1 tablespoon light corn syrup

1. In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices.
2. In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean.
4. Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.

brown sugar, butter, light corn syrup, pecans, bread, eggs, milk, ground cinnamon, ground nutmeg, vanilla, salt, brown sugar, butter, light corn syrup

Taken from www.tasteofhome.com/recipes/caramel-pecan-french-toast-bake/ (may not work)