Ingredients
8 slices Texas toast1/3 cup whipped cream cheese1/3 cup dulce de leche3 large eggs1/2 cup 2% milk1/2 cup half-and-half cream3 tablespoons sugar1-1/2 teaspoons vanilla extractTOPPING:1/2 cup packed brown sugar1/4 cup butter, cubed1 tablespoon corn syrup3/4 cup chopped pecans
Preparation
Preheat oven to 325°. Place Texas toast on an ungreased baking sheet. Bake 15-20 minutes or until light brown. Cool.
Arrange half of the toast in a single layer in a greased 8-in. square baking dish, trimming to fit into dish if necessary. In a small bowl, mix cream cheese and dulce de leche; spread over toast. Top with remaining toast.
In a small bowl, whisk eggs, milk, cream, sugar and vanilla; pour over toast. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. In a small saucepan, combine brown sugar, butter and corn syrup; cook and stir over medium heat until sugar is dissolved. Stir in pecans; spread over top.
Bake, uncovered, 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.
