To prepare the French toast:

  1. Generously butter the bottom and sides of a 9 x 13” casserole dish.
  2. In a medium bowl, whisk eggs and then whisk in half and half, milk, sugar, cinnamon and vanilla.
  3. Submerge each piece of bread in the egg mixture and allow to soak for about 30 seconds/slice. Arrange slices in casserole dish. Pour remaining egg mixture evenly over top of bread. Cover with foil and refrigerate overnight.

To bake the French toast:

  1. Preheat oven to 350 degrees.
  2. Combine pecans, brown sugar, cinnamon and salt in a small bowl. Cut in butter pieces until the mixture resembles small crumbs. Sprinkle mixture evenly over French toast.
  3. Bake for 30 minutes covered and another 20-25 minutes uncovered. Cut into pieces and serve with warm Irish Cream Sauce.

To make the Irish Cream Sauce:

Combine cream, liqueur, sugar and vanilla in a small pan. Bring to a boil over medium-high heat.

Stir together cornstarch and water and add to cream mixture. Stir and continue to cook until slightly thickened, about 5-7 minutes. If not using immediately, allow to cool, cover and refrigerate. Warm before serving.