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Baked French Toast

Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch. Refrigerating the dish overnight leaves nothing to do but top it with pecans and bake it the next morning.

  • servings: 10

Ingredients

  • 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

Directions

  1. Step 1

    Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.

  2. Step 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. Step 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.

Source
Martha Stewart Living, November 2010

Reviews (2)

  • 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.

  • 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.