Baked French Toast
1/2c. unsalted butter
1/2c. (packed) brown sugar
1/2c. maple syrup
1c. coarsely chopped pecans
8 large eggs
1 1/2c. half and half (I think you could use milk instead)
1 1/2 tsp. cinnamon
1 tsp. vanilla extract
1 1lb. loaf unsliced challah bread or egg bread, cut into 1 1/4in. thick slices
Stir butter, brown sugar, & syrup in saucepan until melted and smooth.
Transfer to a 13x9x2 glass baking dish. Sprinkle pecans over butter
Whisk eggs, half and half, cinnamon & vanilla in large bowl. Dip
bread slices into egg mixture and arrange in a single layer in
prepared dish. Pour remaining egg mixture over bread slices. Cover
with plastic wrap and refrigerate overnight.
Preheat oven to 350º. Bake uncovered until golden brown and
knife inserted in center comes out clean, about 40 minutes. Serve
pecan side up with warm syrup.
Pairs Well With
This recipe is so great and you could easily double it to feed a crowd at brunch. I got it out of Bon Appetit a couple years ago.