Praline Pecan French Toast

From Southern Living February 2011

This helps cut down on the rush of breakfast time.  Assemble the night before and let it rest overnight in the fridge.  Next morning 35 minutes later, you're good to go!

1 - 16 oz. French Bread loaf

1 cup firmly packed light brown sugar

1/3 cup butter, melted

2 T. maple syrup

3/4 cup chopped pecans

4 large eggs, lightly beaten

1 cup 2% reduced fat milk

2 T. granulated sugar

1 t. ground cinnamon

1 t. vanilla extract

Cut 10 (1 inch thick) slices of bread. Reserve remaining bread for another meal.

Stir together brown sugar, melted butter and syrup. Pour into a lightly greased 9 x 13 baking dish. Sprinkle with chopped pecans.

Whisk together eggs and next four ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and refrigerate 8 hours.

Preheat oven to 350 degrees. Bake bread 35 - 37 minutes or until golden brown.  Serve immediately.

To serve, flip the slices over so pecan/praline gooey-ness is top side!