Butter Pecan French Toast

2 Tbs light corn syrup
1 Cup brown sugar
5 Tbs butter

1/2Cup pecans, chopped
1 loaf french bread, cut in slices 2 inches thick
5 eggs
1 1/2 Cups whole milk
1tsp vanilla

Preheat oven to 350 degrees

In sauce pan, combine syrup, brown sugar and butter. Heat slowly until bubbling. Pour syrup mixture into 9x13 inch baking dish. Sprinkle pecans over syrup mixture. Place French bread slices over nuts. In a separate bowl, combine eggs, milk and vanilla. Mix well. Pour liquid over bread. Cover and refrigerate overnight.
Uncover and bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.
Top with Yogurt Cream Sauce, then drizzle with Raspberry Glaze.
Garnish with 1 fresh raspberry and 1 fresh mint leaf.

Yogurt Cream Sauce

12 ounces vanilla yogurt
1/2 Cup powdered sugar
1 tsp vanilla
Mix together well.

Raspberry Glaze

1 Cup frozen raspberries
1/2 Cup brown sugar
2 Tbs butter
1/4 tsp nutmeg

Lightly saute first three ingredients. Add nutmeg.

SO Delish!