• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian bread
• 6 eggs
• 1-1/2 cups milk
• 1 teaspoon vanilla
• 1 teaspoon nutmeg
• 1-1/2 teaspoons cinnamon
• 1/4 teaspoon salt

  Caramel Sauce

• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon corn syrup

Directions

1. In small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly, till thickened.
2. Pour sauce into lightly sprayed 9 x 13″ baking dish and sprinkle with 1/2 cup pecans.  Place 6 slices of bread on top of sauce.  Sprinkle with remaining pecans and cover with remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in blender.  Pour egg mixture evenly over bread slices.  Cover and refrigerate for 8 hours or overnight.
4. Remove from refrigerator 30 minutes prior to baking.  Preheat oven to 350.  Bake in preheated oven 40-45 minutes till lightly brown.
5. Caramel Sauce:  In small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 Tbsp. light corn syrup.  Cook till thickened, stirring constantly.  Drizzle over toast right before serving.
6. Serve immediately.