Overnight Caramel French Toast

For the Topping: 1 cup packed brown sugar 6 Tablespoons butter ⅓ cup heavy whipping cream 1 Tablespoon light corn syrup ½ cup chopped pecans

For the French Toast: 3 eggs ½ cup milk 1 teaspoon vanilla ¼ teaspoon salt 8 - ¾-inch thick slices Challah bread

Whipped cream

Spray 9x13-inch glass baking dish with nonstick cooking spray. In medium saucepan, mix topping ingredients, except for pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in prepared baking dish and sprinkle pecans over the top. In shallow bowl, beat eggs with fork; Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight. When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes. Place a large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.