Baked French Toast

By mistiwb

2 recipes - martha stewart

Ingredients

• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 4 thick slices challah, brioche, or other egg bread (1 inch thick)
• 2 tablespoons unsalted butter, melted
• Recipe #2
• 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)

Preparation

Step 1

In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.

Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.

Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.


recipe #2

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.