• 1/2 cup, plus 2 teaspoons brown sugar
• 1/4 cup real maple syrup
• 7 tablespoons salted butter, melted
• 1 1/2 cups roughly chopped pecans
• 8 large eggs, beaten
• 2 1/2 cups whole milk
• 3 tablespoons Grand Marnier (orange liqueur)
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 1 loaf challah bread, sliced into thick slices
• whipped cream, for serving (optional)

 

Bourbon Syrup

• 1 cup real maple syrup
• 2 tablespoons bourbon
• 1 teaspoon vanilla

• Grease a 9x13 inch-baking dish with butter.
• In a bowl, mix together 1/2 cup brown sugar, maple syrup, and 6 tablespoons melted butter. Pour half the mixture into the bottom of the prepared baking dish. Sprinkle with half the pecans.
• In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Then add the remaining brown/sugar maple mix.
• In a bowl, mix the remaining pecans, butter, and brown sugar. Sprinkle the nuts over the french toast.
• Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375° F. Bake for 45 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, cover with foil.
• Meanwhile, make the syrup. In a small pot, mix the maple syrup, bourbon, and vanilla. Bring to a boil and reduce heat, simmer 5 minutes until thickened
• Serve the french toast warm, drizzled with syrup. Enjoy!