MAPLE & PECAN FRENCH TOAST CASSEROLE (BAKE)

MAPLE & PECAN FRENCH TOAST CASSEROLE (BAKE)

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480g Fresh Bread (Any Kind)

6 Large Eggs

360ml Milk

120ml Maple Syrup

1tsp Vanilla Extract

1/2tsp Cinnamon

1/4tsp Nutmeg

1/4tsp Salt

Cut the bread into bite-size pieces. Place the bread on a baking tray and bake at 180 degrees C / 356 degrees F for 15 - 20 minutes. Whisk the eggs, milk, maple syrup, cinnamon, nutmeg and salt together. Place the toasted bread in a baking dish and cover with the egg mixture and leave to soak for 30 minutes.

60g Unsalted Butter

100g Light Brown Sugar

120ml Maple Syrup

50g Golden Syrup

100g Pecans

Melt all the ingredients together on a low heat. Once the mixture has melted, bring to a boil before adding the pecans.

Cover the egg soaked bread with the maple and pecan topping and cover with foil. Bake the french toast for 30 minutes at 180 degrees C / 356 degrees F. After 30 minutes, remove the foil and bake for another 10 minutes. Leave to cool for 5 minutes before serving. Top the french toast with icing sugar and / or maple syrup.