2 sticks butter
2 cups powdered sugar
1 t vanilla extract
2 T strong coffee (use leftover from breakfast)
1 cup chopped pecans
Grease 9x13x2-inch baking dish. In a separate bowl, whisk eggs, half & half, brown sugar and vanilla in until thoroughly combined. Pour 1 cup of the egg mixture into the bottom of the baking dish. Place bread cubes in dish and stuff all nooks and crannies. Pour remaining egg mixture over top of bread, covering all pieces. Use your hands and push down the bread cubes so each piece has a chance to soak up the eggs. Cover and refrigerate overnight.
Melt the butter in a saucepan and then add the powdered sugar and stir briskly while cooking until ribbons form. Add vanilla, bourbon and coffee, cook 3 more minutes over low heat. Turn off the heat and beat in the egg. Stir in pecans. Cover, label and refrigerate.
In the morning, allow the French toast to come to room temperature while you preheat the oven and warm the sauce. Pour over French toast mixture and bake at 350°F in water bath for 30 minutes or until set and golden.