Shirley DePrez is a retired teacher from Triton Elementary. Due to her elevated status of being a retiree, she was invited to a breakfast for the Johnson County Retired Teachers. (Shirley lives in Johnson County but taught in Shelby County.) This dish was sooooo delicious that Shirley asked for the recipe. She told M.E. that she was the ONLY one to do so! Imagine! Shirleys daughter says that eating this dessert? breakfast entre? Brunch item? Late night snack? is just like eating a VERY gooey, nutty, bread pudding! I would lay odds that YOU will be making this recipe soon for your loved ones.

1 C. dark brown sugar
1 C. BUTTER
2 T. corn syrup
6 large eggs
1 1/2 C. whole milk
1 t. vanilla
1/4 t. salt
1 1/2 C. chopped pecans
6 whole slices dry bread

Butter a 9 x13 baking dish.
In saucepan, stir together the sugar, butter and corn syrup.
Cook on LOW until the butter melts and the mixture is smooth.
Pour into the buttered baking dish.
Evenly sprinkle 1/2 of the chopped pecans.
Place the bread over the pecans.
Whisk eggs, milk, vanilla, and salt in a small bowl.
Pour over the bread slowly.
Sprinkle the remaining pecans over the bread.
Cover and chill overnight.
Remove from the fridge and let set at room temperature for 30 minutes.
Bake at 350 for 45 minutes.
Spoon into dishes for serving.

NOTE: Shirley says that this ambrosia from the gods is good hot, warm, at room temperature or fridge cold! m.e.