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Upside Down Caramel Latte Bake

upside-caramel-latte-bakeDSCN1984This rich, decadent, make-ahead dessert from Betty Crocker will wow your family and guests alike!

3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup maple syrup
1 tablespoon instant espresso powder
1/2 cup chopped pecans
10 slices (1/2-inch thick) French Bread

1/4 cup butter, melted
1/2 cup packed brown sugar
1/2 cup chopped pecans
10 slices (1/2-inch thick) French bread

6 eggs
2 teaspoons vanilla
3/4 cup whipping cream
3/4 cup milk
1/4 cup granulated sugar

1/2 cup whipping cream
1 tablespoon sugar

1. Heat oven to 350 degrees F. Spray a 13×9-inch (3-quart) baking dish with nonstick cooking spray.

2. In a 2-quart saucepan, combine 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth; pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.

3. Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans; top with 10 slices French bread.

4. In a large bowl, beat custard ingredients with wire whisk; slowly pour mixture over French bread. Press down on bread with spatula so all of the bread absorbs egg mixture. Cover and refrigerate 8 to 24 hours.

5. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.

6. Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped cream. Makes 8 servings.


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