Sunday Baked Brioche French Toast Recipe
Entry #2462, May 26, 2013
Have you ever noticed the smell of warm maple syrup and fresh brioche french toast cooking is a wonderful smell to wake to on Sunday morning? I actually love the smell of any breakfast recipe items cooking! This weekend try this delicious twist on french toast by baking it instead of frying. You will love how the brioche bread is the perfect compliment to your favorite syrup.
Sunday Baked Brioche French Toast
Image via: Have Cake will Travel
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)
1 cup pecans (coarsely chopped or crushed)
Image via: Hotel Bel Air
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.
For more breakfast recipes on Stagetecture, click here.