Maple-, Pecan-, and Bacon-Stuffed French Toast

Ingredients

• 3/4 cup pecans
• 1 pound sliced bacon cut into 1/2-inch slices
• 1/2 cup half and half
• 1/2 cup milk
• 1/2 cup maple syrup
• Salt
• 6 eggs, beaten
• 12 slices bread, crusts removed

Directions

1. Set a large stainless steel skillet over medium high heat. Add the pecans and cook, gently shaking and turning them in the pan, until they smell toasty and are just starting to color, about 5 minutes. Tip them out of the skillet; once they are cool enough to handle, chop them coarsely.
2. Put the bacon in the same skillet and bring the heat to medium. Cook, stirring often, until the pieces are browned and crisp, about 12 minutes. Move the bacon to a paper towel-lined plate to drain.
3. In a large bowl, pour in the half and half and milk. Add the maple syrup, then the eggs and a pinch of salt, and whisk everything together.
4. Dip the bread slices in the custard, then fit them across the bottom of an 8- by 11-inch baking dish. Sprinkle the pecans and chopped bacon over the bread. Dip the rest of the bread in the custard and arrange it over the filling.
5. Whisk the custard again, pour the remaining custard over the bread, and press down gently. Refrigerate the stuffed French toast for an hour, or leave it there up to overnight.
6. When you are ready to bake, heat the oven to 375 degrees F. Bake until the top of the French toast is cooked through and browned, about 25 minutes. Cut into slices and serve hot with maple syrup.