Baked French Toast

By kmad

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

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Directions

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

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.

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.