Praline Brunch Toast

8 eggs
1-1/2 cups half and half
1 tablespoon golden brown sugar
2 teaspoons vanilla paste
8 thick slices sourdough bread
1 stick butter
3/4 cup packed dark brown sugar
1/2 cup maple syrup
3/4 cup chopped pecans, toasted

1. Beat the eggs and half and half in a medium bowl.  Whisk in 1 tablespoon of golden brown sugar and vanilla paste.
2. Pour 1/2 of egg mixture into a 13 x 9-inch baking dish.  Arrange bread slices in dish, trimming crusts to fit, if necessary.  Pour the remaining mixture over the bread.
3. Chill mixture, covered, for several hours or overnight.
4. Melt butter in another 13 x 9-inch baking dish.  Stir in 3/4 cup brown sugar and syrup.  Sprinkle pecans over the bottom.  Place egg-soaked bread slices carefully on top of pecans with a spatula.  Pour remaining egg mixture over bread.
5. Bake at 350-degrees for 30 to 35 minutes or until bread is light brown and puffed.
6. To serve, invert toast onto plates and spoon pecans from bottom of the dish over the Praline toast.  

EQUIPMENT NEEDED:

Measuring cups – wet & dry        Bread knife            2 – 13 x 9” baking pans
Medium bowl                             Flat whisk               Baking sheet
Plastic wrap