VERMONT BAKED PECAN FRENCH TOAST

8 eggs
1 1/2 cups milk
2 teaspoons vanilla extract
1/2 cup plus 1 tablespoon packed brown sugar
1 (12-ounce) loaf French bread, sliced 3/4 inch thick
1/4 cup (1/2 stick) butter
1/4 cup maple syrup
1/2 cup chopped pecans

Beat together the eggs, milk, vanilla and 1 tablespoon brown sugar. Pour half the mixture into a 9-by-13-inch baking pan. Layer the pan with slices of bread (about 12). Pour the remaining egg mixture over the bread; cover and refrigerate overnight.

Preheat the oven to 350 degrees F.

In a separate 9-by-13-inch pan, melt the butter. Stir in the remaining 1/2 cup brown sugar, maple syrup and pecans.

Using a spatula, carefully transfer the soaked bread slices onto the butter-brown sugar-syrup mixture; pour any remaining egg liquid over the bread.

Bake until the bread is lightly browned, about 35 minutes. Remove from the oven. Run a knife along the edges of the pan, then invert a serving platter over the pan. Using pot holders, flip the pan and plate over together to invert the baked French toast onto the platter.

Makes 6 servings
Source: Vermont Life magazine