This casserole is made with bread soaked in maple syrup and brown sugar overnight, and then topped with a pecan topping and baked for about an hour.
-By Carrie (Strommen) Lennie
1 ½ cups half-and-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10 to 12 slices soft bread, 1 inch thick (Texas-toast style bread is best)
½ cup (1 stick) butter
½ cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
- Generously butter a 13X9-inch baking dish.
- Mix the eggs, half-and-half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared baking dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
- Preheat the oven to 350 degrees. Remove the baking dish 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.