2/3 cup Dark Brown Sugar (light brown may also be used)
2 tablespoons Butter (best with real butter - not substitute)
3 tablespoons chopped pecans
Do following night before you plan to serve dish.
Butter (or spray with Pam) bottom of a large pyrex baking pan (aprox 9x13)
Slice French Bread into thick 1" to 1 1/2" slices and spread in pan. Do not overlap but cover entire pan.
Using wire whisk - beat eggs. Add milk, cream, vanilla and cinnamon and beat with eggs. Pour mixture into pan with bread. Make sure is bread soaked by turning it over a few times in egg mixture. Cover with plastic wrap or foil and put in refrigerator over night.
Take out of refrigerator about an hour or so before you wish to serve. Melt butter and mix with brown sugar and pecans in small bowl. Spread over top of French Toast
Bake for 1 hour at 350 degrees. Watch carefully last 15 minutes - some ovens will only require 45 minutes of baking. Serve w/ maple syrup. It looks beautiful when taken out of oven - all puffy. Can be warmed in microwave for late breakfast eaters.
About this recipe:
Joyce, our resident "Vodoo High Priestess" and cook developed this recipie right after we opened in 1997. This has become one of our signature dishes.