Paula Deen and Friends
Yield: 8 servings
8 eggs
1 1/2 cups half and half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices soft bread, 1 inch thick
Topping
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
Generously butter a 13 X 9 inch casserole dish. (This size dish does not really work. All of the bread won't fit and it over-flowed in the oven the first time I made it. I used the lasagna pan this time. It you use a smaller pan, be sure to place the casserole on a baking sheet.)
Mix the eggs, half and half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
Preheat the oven to 350° F. Remove the casserole from the refrigerator.
Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.