Baked French Toast

By • April 16, 2014 0 Comments

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Baked French Toast


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Serves 8

  • 2 cups milk
  • 1/3 cup heavy cream
  • 1/3 cup sugar + plus more for finishing
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecans coursely chopped
  • 6 large eggs
  • 10 slices of brioche or challah
  • 1 cup warmed maple syrup for serving
  1. Set oven to 375 and allow to preheat. Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
  2. Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.
  3. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

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