Baked French Toast

Prep Time:
10 mins
Total Time:
3 hrs

Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch to this make-ahead baked French toast recipe to feed a hungry breakfast or brunch crowd.


  • 6 large eggs

  • 2 cups milk

  • cup heavy cream

  • cup plus 3 tablespoons sugar

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon freshly grated nutmeg

  • ½ teaspoon coarse salt

  • 10 slices day-old brioche (about ¾ 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.

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