Chocolate Caramel Roll French Toast
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup butter (NO substitutes)
  • 3 Tbsp. maple syrup
  • 1-1/2 cups coarsely chopped pecans
  • 2 cups semisweet chocolate chips
  • 20 (1/2" thick) slices French bread
  • 1/2 cup brown sugar
  • 3 Tbsp. butter, melted
  • 6 eggs, beaten
  • 2 tsp. vanilla
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  1. In heavy saucepan, combine 3/4 cup brown sugar, 1/4 cup sugar, butter, and maple syrup; mix until combined. Cook over medium heat until sugar dissolves and mixture is smooth, about 4-6 minutes. Pour into 3 quart 9x13" baking dish. Sprinkle with half of the pecans and half of the chocolate chips. Top with half of the French bread slices.
  2. In small bowl combine 1/2 cup brown sugar and 3 Tbsp melted butter and mix until crumbly. Sprinkle over the French bread slices in pan, then sprinkle with remaining pecans and chocolate chips. Top with rest of French bread slices.
  3. In large bowl, combine eggs, vanilla, cream, milk, 1/3 cup sugar, and cinnamon and beat well with eggbeater. Slowly pour this mixture over bread in the baking dish. Press down on bread with spatula to make sure bread absorbs egg mixture. Cover and refrigerate 8-24 hours.
  4. In the morning, preheat oven to 350 degrees F. Uncover baking dish and bake for 35-45 minutes or until casserole is lightly browned. Let stand for 5-10 minutes, then cut into serving size pieces and invert onto plates. Serves 10