Butter Pecan French Toast

This dish is a Chincoteague delight.

Ingredients:
3/4 c.     butter
2 T.       water
1 c.       brown sugar
2 T.       corn syrup
1           loaf French bread, cubed
12         eggs
1 qt.      butter pecan ice cream, melted
1/4 c.    maple syrup
Pecans

Directions:
Heat butter, water, sugar and syrup in saucepan until bubbly. Pour into a greased 9 x 13 inch baking dish. Cover sauce in pan with cubed bread. In blender combine eggs, ice cream and maple syrup. Pour over cubed bread. Scatter peacns over top. Cover and refrigerate for at least 1 hour or overnight. Bake at 350˚ uncovered for 50 minutes.

Makes 12 servings.