A Taste of New Iberia

Pecan French Toast Souffle

1 pound loaf french bread
8 medium eggs
2 3/4 cups milk
3/4 cup heavy cream
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
3/4 cup pecans, chopped


Butter a 9 x 13 pan. Arrange the slices of bread on the bottom. In a large bowl, beat together eggs, milk, cream, vanilla, cinnamon. Pour over the bread slices and cover and refrigerate overnight.

The next morning: preheat oven to 350 degrees.

In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over the bread and egg mixture. Sprinkle with chopped pecans.

Bake in preheated oven, uncovered for 40 minutes.