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
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6 large eggs
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2 cups milk
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⅓ cup heavy cream
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⅓ cup plus 3 tablespoons sugar
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1 teaspoon pure vanilla extract
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1 teaspoon freshly grated nutmeg
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½ teaspoon coarse salt
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10 slices day-old brioche (about ¾ inch thick)
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1 cup pecans (coarsely chopped or crushed)
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Rum-Raisin Maple Syrup, for serving
Directions
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Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
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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.
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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.