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Vermont Baked Pecan French Toast

6 servings

• 8 eggs
• 1 1/2 cups milk
• 2 teaspoons vanilla extract
• 1/2 cup plus 1 tablespoon packed brown sugar
• 1 (12-ounce) loaf French bread, sliced 3/4 inch thick
• 1/4 cup (1/2 stick) butter
• 1/4 cup maple syrup
• 1/2 cup chopped pecans

Beat together the eggs, milk, vanilla and 1 tablespoon brown sugar. Pour half the mixture into a 9-by-13-inch baking pan. Layer the pan with slices of bread (about 12). Pour the remaining egg mixture over the bread; cover and refrigerate overnight.

Preheat the oven to 350 degrees. In a separate 9-by-13-inch pan, melt the butter. Stir in the remaining 1/2 cup brown sugar, maple syrup and pecans. Using a spatula, carefully transfer the soaked bread slices onto the butter-brown sugar-syrup mixture; pour any remaining egg liquid over the bread. Bake until the bread is lightly browned, about 35 minutes. Remove from the oven. Run a knife along the edges of the pan, then invert a serving platter over the pan. Using pot holders, flip the pan and plate over together to invert the baked French toast onto the platter.

Per serving: 497 calories (42 percent from fat), 15 g protein, 57 g carbohydrates, 2 g fiber, 23 g fat (8 g saturated), 275 mg cholesterol, 534 mg sodium.

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