- 1 loaf white chocolate pecan bread or challah, cut in half and then sliced into 22 pieces
- 8 eggs
- 2 1/2 cups half-and-half
- 2 Tbsp sugar
- 1/2 tsp vanilla
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup brown sugar
- 1 1/2 cup chopped pecans
- 2 Tbsp corn syrup
- 1/2 tsp cinnamon
- 1 1/2 sticks of butter, room temperature (3/4 cup)
Begin preparation for this dish the night before.
Generously butter a 9″x13″ baking dish. Place piece of bread in rows, slightly overlapping. Set aside.
In a medium bowl, whisk together eggs, half-and-half, sugar, vanilla, cinnamon, and salt. Pour this egg mixture over top of sliced bread, making sure it is evenly covered.
Cover French toast with plastic wrap and place in fridge overnight.
In morning (an hour before you’d like to eat), make pecan topping. Preheat oven to 350°.
In a medium bowl, mix all remaining ingredients. Dollop topping over top of French toast.
Bake until a wooden pick comes out clean and French toast is no longer jiggly, 40-50 minutes. Serve warm with a dollop of whipped cream.