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

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Ingredients

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 

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.

For more breakfast recipes on Stagetecture, click here.

Happy Sunday! What’s for breakfast? If you’re looking for a delicious french toast recipe – try todays Banana Walnut French Toast! It is an upside-down recipe, so similar to a gooey sticky bun recipe, you will love how it satisfies your sweet tooth and will start your family’s day off with a smile. Thank you Betty Crocker for the yummy breakfast recipe.

 Banana Walnut French Toast 

Image via: Betty Crocker

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Ingredients

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 Powdered sugar, if desired

Image via: Hood Cook-Off

Directions

1. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.

2. Reserve ends of bread for another use because they don’t soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.

3. In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.

4. Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.

For more breakfast recipes on Stagetecture, click here.