Baked French Toast

As I’ve mentioned, we had a little brunch with friends over the weekend that was a blast, btw.  We decided to make this awesome baked french toast for the occasion and it was delish.  It certainly isn’t on any New Year’s diets, but it’s a tasty treat if you’re up for it.

Baked French Toast
from Martha Stewart Living, November, 2010

6 large eggs
2 C milk
1/3 C heavy cream (we used half & half)
1/3 C plus 3 tablespoons sugar
1 Tsp pure vanilla extract
1 Tsp freshly grated nutmeg
1/2 Tsp coarse salt
10 slices day-old brioche (about 3/4 inch thick)
1 C pecans (coarsely chopped or crushed) (we omitted nuts)

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 (we left in the fridge overnight).


Preheat oven to 375 degrees. Top with pecans and sprinkle with 3 tablespoons sugar (again, we omitted nuts). 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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