Caramel-Pecan French Toast
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 2 tablespoons light corn syrup
- 12 slices honey white bread
- 3/4 cup raisins
- 1 cup chopped pecans, toasted and divided
- 6 large eggs
- 1/2 cup milk
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups whipping cream, divided
- 1/4 cup powdered sugar
- Maple syrup
- Fully cooked bacon slices (optional)
Preheat the oven to 350 degrees F.
Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.
Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.
Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.
Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
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