Ingredients

• 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 ground nutmeg
• 1-1/2 teaspoon cinnamon
• 1/4 teaspoon salt

CARAMEL SAUCE:

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

Directions

1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly till thickened.
2. Pour sauce into 9×13″ baking dish (sprayed with non-stick spray)  and sprinkle with 1/2 c. pecans.
3.  Place 6 slices of bread on top of the sauce, sprinkle with remaining pecans and cover with remaining 6 slices of bread.
4. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Blend to combine. Pour egg mixture evenly over bread slices.
5. Cover baking dish and refrigerate 8 hours or overnight.
6. The next morning, preheat oven to 350 F. Remove French toast from refrigerator 30 minutes before baking.  Bake in preheated oven for 40-45 minutes, until lightly browned.
7. In a small saucepan, combine Caramel Sauce ingredients: 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly. Drizzle over French toast right before serving.