Baked French Toast
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.
Martha Stewart Living, November 2010
630 Ratings
- 5 star values: 118
- 4 star values: 192
- 3 star values: 202
- 2 star values: 88
- 1 star values: 30
Martha Stewart Member
Rating: 4 stars
04/03/2019 We used sliced almonds, toasted, no sugar. Substitute milk, for cream and this way it's healthier!
Martha Stewart Member
Rating: 2 stars
01/01/2019 Way too much salt, I followed this because it had less sugar than most it would have been perfect if it weren’t for the salt. 1/4 tsp probably better
Martha Stewart Member
Rating: 4 stars
01/01/2016 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!
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Martha Stewart Member
Rating: Unrated
04/28/2014 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.
Martha Stewart Member
Rating: Unrated
03/11/2014 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.