Baked Pecan-Stuffed French Toast

"In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas"
 
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Ready In:
1hr 25mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Combine the brown sugar, butter, and honey in a small saucepan.
  • Cook over medium heat, stirring frequently, until the butter melts and the sugar dissolves, 2-3 minutes.
  • Pour into an ungreased 13 x 9 inch baking dish.
  • Sprinkle with the pecans.
  • Top with half of the bread slices, and scatter the ham on top.
  • Combine the eggs, milk, and vanilla in a large bowl and beat until well mixed.
  • Dip the remaining bread slices in the egg mixture on one side only.
  • Place over the ham, dipped side down.
  • Pour the remaining egg mixture over the bread slices.
  • Combine the sugar and pumpkin pie spice in a small bowl and sprinkle over the top.
  • Cover the baking dish and refrigerate for 4 hours or overnight.
  • Remove from the refrigerator 15 minutes before baking.
  • Preheat the oven to 350°.
  • Uncover the French toast and bake for 50-55 minutes, or until golden brown and a knife inserted in the center comes out clean.
  • Let stand for 10 minutes.
  • Cut into 8 servings; serve with warm maple syrup.

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