Upside Down Caramel Latte Bake

Caramel Base

3/4

cup packed brown sugar

1/4

cup granulated sugar

1/2

cup butter or margarine

1/4

cup maple syrup

1

tablespoon instant espresso powder

1/2

cup chopped pecans

10

slices (1/2 inch thick) French bread

Caramel Layer

1/2

cup packed brown sugar

1/2

cup chopped pecans

10

slices (1/2 inch thick) French bread

Custard

6

eggs

2

teaspoons vanilla

3/4

cup whipping cream

3/4

cup milk

1/4

cup granulated sugar

Whipped Topping

1/2

cup whipping cream

1

tablespoon sugar

1/4 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2 In 2-quart saucepan, mix 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 large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; 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 topping

cup butter or margarine, melted