My story in recipes: Sticky Pecan French Toast

What is the mood like in your house on Thanksgiving morning? Are you a sit around in your jammies, drinking coffee and watching the Macy's Day parade all morning kind of family? Or are you a start the cooking and dinner preparations at the crack of dawn kind of family?

Around the Davis house, it's a little cooking, a little parade watching and a whole lot of coffee. Ahhhh, I LOVE Thanksgiving. The kids running around the house, far too many cooks in the kitchen bumping into each other and laughter all around.

If your house is a happy, busy bed of chaos on Thanksgiving morning, you can still serve a great breakfast to your family. The key is to make it the night before Thanksgiving so all you have to do is throw it in the oven in the morning.

I found this recipe for sticky pecan french toast on littlebcooks.blogspot.com. It's a really yummy way to start your Thanksgiving off with style.

Pecan Sticky French Toast Casserole (adapted from Betty Crocker)

Topping:

1 cup packed brown sugar

6 tbsp butter

1/3 cup half and half

1 tbsp light corn syrup

¾ cup chopped pecans

French Toast:

3 eggs

1/2 cup half & half

1 tsp vanilla

1/4 tsp salt

1 tsp cinnamon

8, ¾” thick slices French or Italian bread (or however many pieces fit in your dish)

Spray 13x9 baking dish with cooking spray and set aside. In a small saucepan, add all the topping ingredients (except pecans) and mix together.

Cook over medium heat, stirring constantly, until smooth - DO NOT BOIL. Stir in pecans.

Spread topping in baking dish.

In shallow bowl, whisk eggs together. Beat in half & half, cinnamon, vanilla and salt.

Dip bread slices into egg mixture, making sure all egg mixture is absorbed.

Arrange over topping in dish. Cover, and refrigerate at least 8 hours or overnight.

When ready to bake, preheat oven to 400°F. Uncover baking dish and cook for 20-25 minutes or until bubbly and bread is golden. Remove from oven and let stand 3 minutes.