3/4 c. butter
2 Tb. water
1 c. brown sugar
2 Tb. corn syrup
1 loaf French brad, cubed
1 qt. butter pecan ice cream, melted
1/4 c. maple syrup
Heat butter, water, sugar and syrup in a saucepan
until bubbly. Pour into a greased 9 x 13 inch baking dish.
Cover caramel sauce with cubed bread.
In a blender, combine eggs, ice cream and syrup.
Pour over cubed bread. Scatter pecans on top.
Cover and refrigerate for at least 1 hour or overnight.
Bake at 350 degrees, uncovered, for 50 minutes.
Yields 10-12 servings.
From the Inn at Poplar Corner Cookbook