baked french toast with caramel and pecans

This dish is quick to prepare and very rich, which makes it just perfect for brunch!

serves 6-8

6 large or 9 medium croissants, torn into large chunks
8 large eggs
3 cups whole milk
2 tablespoons brown sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teastpoon salt
10 caramel candies, cut in half
1 1/2 cups chopped pecans
2 tbsp butter, at room temperature

Pre-heat oven to 350 degrees. Butter a 9 by 13 inch glass baking dish. Whisk eggs, milk, sugar, vanilla, spices, and salt together in a large bowl. Add croissants and half of pecans and stir to combine. Pour mixture into baking dish and top with caramels and remaining pecans. Bake, uncovered, for 40-45 minutes. Serve warm.