This breakfast casserole is yummy but rich! If you're a sweet-breakfast fan, the is for you! Its from Paula Deen's book Paula Deen & Friends. Enjoy!
1.5 c half & half
1/3 c maple syrup
1/3 packed light brown sugar
10-12 slices of soft bread about 1 in thick.
1 stick butter (1/2 c)
1/2 c packed light brown sugar
2/3 c maple syrup
2 c chopped pecans
Butter a 9x13 dish.
Mix eggs, half & half, syrup, and sugar in a large bowl (yes, this is terrible for you).
Place bread in the casserole dish and cover with the egg mixture. Cover with plastic wrap and refrigerate overnight.
Pre-heat the oven to 350. Melt the butter in a saucepan. Add sugar and syrup and cook for just a minute or two. Stir in the pecans.
Pour this mixture over the bread and bake for 45-55 minutes. Let sit for 10 minutes before serving.
Optional: I like to throw fresh blueberries on top of the bread before adding the topping. Also you should be able to make this gluten free if you choose, it will probably just take more bread since GF loaves tend to be so small.