New This Month

Baked French Toast


Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Martha Stewart Living, November 2010


  • 6 large eggs
  • 2 cups milk
  • 1/3 cup heavy cream
  • 1/3 cup plus 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon coarse salt
  • 10 slices day-old brioche (about 3/4 inch thick)
  • 1 cup pecans (coarsely chopped or crushed)
  • Rum-Raisin Maple Syrup, for serving


  1. 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.

  3. Preheat oven to 375 degress. 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.

Reviews Add a comment

  • tkouchergm35946
    1 JAN, 2016
    Delicious! A regular request from our family for special occasion brunch. The recipe is great as-is, but these are my favorite modifications: - French or sourdough bread substitutes nicely if you can't get brioche - + 2 - 3 TBS rum (YUM!) and + 1tsp cinnamon to egg mixture - Substitute brown sugar for white in the nut topping - I use a pie dish (which makes it really decorative and pretty) - if you do too, bake covered for an extra 10 - 20 to make sure the deep middle cooks through Enjoy!
  • J Deveraux
    28 APR, 2014
    I made this recently after drooling over the recipe in Everyday Food. The recipes from Everyday food even show you how to make variations with tasty results. The end result was pretty good. Couple of pointers though; if you don't have time to make Brioche (and can't find it in the store); you can also use Challah. I also added cinnamon and a bit of rum to the custard rather than adding rum to the syrup.
  • madhatter1
    11 MAR, 2014
    Great recipe. Turned out perfect. The only change I made was that I used 1/2 teaspoon of nutmeg and a 1/2 teaspoon of cinnamon. And then I sprinkled the pan with cinnamon before it went into the oven. I followed the baking instructions exactly as written and it baked up perfectly. Will definitely make this over and over again. I chose this recipe because it uses mostly milk instead of cream, and no butter. I used Trader Joes thick cut french bread, which has little groves for the pecans.