Baked French Toast

by Katie of:
1 c. brown sugar
1 t. ground cinnamon
1/2 c. chopped pecans
1/2 c. butter (1 stick), melted
12 slices white bread
5 eggs, beaten
1 1/2 c. milk
In bottom of 9x13 baking dish, dump in sugar, cinnamon and pecans. Drizzle melted butter over all and mix around.  Spread mixture evenly over bottom of pan.  Stack six stacks of bread (2 slices on top of each other) in the baking dish with the straight bottom edges in the center.  Pour the egg mixture evenly over all and cover with foil or plastic wrap.  Refrigerate overnight or at least 2 hours.  Bake at 375 for 45 minutes or until toasts are golden browned and mixture is bubbling around edges.

To serve, with a large spatula, remove one toast (both pieces of bread) stack scooping the gooey bottom of dish and flip over onto a plate with the gooey side up. (Makes six servings)
Cooking with Love,