Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Baked French Toast 3.4 (630) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 19, 2020 Rate PRINT Share Prep Time: 10 mins Total Time: 3 hrs Servings: 10 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. Ingredients 6 large eggs 2 cups milk ⅓ cup heavy cream ⅓ 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 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. Originally appeared: Martha Stewart Living, November 2010 Rate It PRINT