Homemaker Monday & Tempt My Tummy Tuesday~Caramel Nut Stuffed French Toast

Homemaker Mondays is hosted by Jen at 11th Heaven’s Homemaking Haven Making a Happy Home Monday is hosted by LL at As for me and my house… and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace

CARAMEL NUT FRENCH TOAST
3/4 cup packed brown sugar + 1/3 cup packed brown sugar
1/4 cup maple sugar
1/2 cup butter + enough to butter the bread
1/4 cup maple syrup
1 tablespoon instant coffee , ground extra fine
1 cup finely chopped walnuts or pecans, divided in half
16 slices thick French bread
6 large eggs
2 teaspoons PURE vanilla extract
1 cup whipping cream
1/4 cup milk
1/4 cup sugar
OPTIONAL: 4 ounces cream cheese, cold

Spray a 9×13 baking dish with PURE.
In a saucepan melt the 1/2 cup butter and maple syrup.
Add the 3/4 cup brown sugar, maple sugar and ground instant coffee.
Cook over medium heat until the sugars are dissolved and the mixture is a smooth consistency.
Pour into the baking dish and sprinkle with half of the nuts.
Lightly butter the bread slices with a very thin layer of butter.
Top with half of the bread slices* butter side up, cutting as necessary to fit accordingly.
If using the cream cheese, slice it thin and layer over the bread slices.
Sprinkle with the remaining brown sugar and nuts.
Layer the remaining bread slices* over nut layer, butter side down.
In a large mixing bowl whisk together the eggs, vanilla, milk, whipping cream and sugar.
Pour over top of the bread, pressing down as necessary so bread abrobs the egg mixture.
Refrigerate overnight.
Preheat oven to 350 degrees.
Bake uncovered 40 minutes until golden in color and slightly puffy.
Let stand 5 minutes before serving.
Invert each piece onto a plate so caramel goo drizzles over sides. Be sure and scoop out a little extra goo from the bottom of the pan to drizzle over top of each piece For a group brunch invert the entire pan at once onto a serving platter.