Pecan French Toast

1/4 c. packed brown sugar
2 T. Butter, cubed
1 T. Karo
1/4 c. chopped pecans
4 slices French Bread (1 inch thick)
2 eggs
2/3 cup 2% milk
1/2 tsp. vanilla extract
1/2 tsp. salt

In a small saucepan, combine the brown sugar, butter and Karo; cook over medium heat until thickened, about 3 minutes. Pour into an ungreased 8-in square baking dish; sprinkle wiht pecaons. Top with bread. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Cover and refrigerate over night.

Remove from the refrigerator 30 mintues before baking. Bake, uncovered at 350 for 30-40 minutes or until a thermometer reads 160 degrees. Invert onto a serving platter.

Yield: 2 servings