French Toast...Pudding??

On sunday mornings I always like to have something special for breakfast. Not sure why, but I'm pretty sure I'm not the only one. As this sunday morning arrived I was thinking what are we going to have today? There's a french toast recipe that I have always wanted to try, but the batter has to be in the fridge overnight and of course I had done none of that the night before. So, I thought about adjusting a great topping for cinnamon rolls that I have to this breakfast favorite. Came out pretty good, nice and gooey, kind of like a pumped up bread pudding. The original recipe calls for pecans, but since my pantry is a little empty I had to improvise with the nuts I had which were almonds and walnuts. I'm not going to post a french toast recipe because I do mine different all the time, I just add stuff until it looks kind of right and that's what I go with. But here is the topping if you would like to try these baked "french toast".

Combine: 2/3 cup packed brown sugar, 1/4 cup butter or margarine and 2 tablespoons light corn syrup. Cook and stir until combined, pour into baking pan and sprinkle with pecans. I love pecans, so I use a lot!

Put your french toast on top of this and if there's any liquid left add that too. Bake at 350 for about 40 min.

Enjoy!