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Butter Pecan Bourbon French Toast

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Ingredients
  

Caramel Sauce

  • ½ cup brown sugar
  • ¼ cup real maple syrup
  • 6 T. melted butter
  • ½ c. chopped pecans

Pecan Crumble

  • 2 tsp. brown sugar
  • 1 T. melted butter
  • ½ c. chopped pecans

Custard

  • 8 eggs
  • 2 ½ c. whole milk
  • 3 T. Grand Marnier
  • 1 T. vanilla
  • 1 tsp. cinnamon
  • ½ teaspoon kosher salt

Bread

  • 1 loaf challah bread sliced into approx 10 pieces

Bourbon Maple Syrup

  • 1 cup real maple syrup
  • 2 T. bourbon
  • 1 tsp. vanilla

Instructions
 

  • Butter a 9x13 casserole dish.

Caramel

  • Mix the brown sugar, syrup and butter.
  • Pour half of this into the dish and sprinkle the pecans on top.

Custard

  • Whisk all together.
  • Dip bread in letting it hang out a minute in the custard and arrange in the pan (kind of standing up as much as the bread will allow)
  • Pour the rest of the custard on top of the bread.
  • Pour the other half of the caramel mix on top.

Pecan Crumble

  • Mix all together and sprinkle over the French toast.
  • Cover and park in the fridge for 1 hour or up to overnight. This time I let it sit 2 hours, next time I will try overnight!
  • Bake uncovered at 375 45-55 minutes until golden and puffed up!

Bourbon Maple Syrup

  • Combine all in a pot, boil then lower to a simmer for 5 minutes.
  • Serve over the french toast and it is also great with whipped cream and berries!