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Ingredients
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2 cups
milk
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1/3 cup
heavy cream
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1/3 cup
sugar + plus more for finishing
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1 teaspoon
vanilla extract
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1 teaspoon
ground nutmeg
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1/2 teaspoon
salt
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1 cup
pecans coursely chopped
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6
large eggs
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10
slices of brioche or challah
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1 cup
warmed maple syrup for serving
Directions
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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.
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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.
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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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