1 (6oz) mini loaf of French bread, cubed
6 eggs
1 can (14 oz) sweetened condensed milk
3/4 c dark corn syrup
1/2 c brown sugar, packed
1/2 c butter, melted
1 T vanilla
1.5 c coarsely chopped pecans, divided
Heat oven to 350 degrees. Spread bread in single layer on a cookie sheet. Bake 10 minutes, stirring occasionally.
With an electric mixer, beat eggs in a large bowl until fluffy. Blend in milk, corn syrup, sugar, butter & vanilla. Stir in toasted bread cubes and 1 cup of pecans until evenly moistened. Pour into Pam spray 13x9 casserole dish. Sprinkle with remaining pecans. Set aside for 30 minutes.
Bake 40-50 minutes until golden brown. Cool 5 minutes. Serve warm or cold. (Serve with ice cream, maple syrup, caramel or whipped cream if desired.
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