About this recipe:A simple recipe for baked French toast. Make sure that you prepare everything the night before. In the morning, just pop the dish into the oven and you will be greeted with fluffy French toast.
220g dark brown soft sugar
115g unsalted butter
2 tablespoons golden syrup
120g pecans, chopped and divided
12 slices French or Italian-style bread
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
110g dark brown soft sugar
50g unsalted butter
1 tablespoon golden syrup
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In a small saucepan, combine 220g dark brown soft sugar, 115g butter and 2 tablespoons golden syrup. Cook over medium heat, stirring constantly, until thickened.
Pour sauce into a 23x33cm or similar sized baking dish and sprinkle with 1/2 of the pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a liquidiser. Pour egg mixture evenly over bread slices, cover the baking dish and refrigerate for 8 hours or overnight.
The next morning, preheat oven to 180 C / Gas 4. Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
To Make the Caramel Sauce: In a small saucepan, combine 110g dark brown soft sugar, 50g butter and 1 tablespoon golden syrup. Cook until thickened, stirring constantly.