In the fridge soaking up all the goodness. A perfect way to start Thanksgiving!Image is from The Husbands blog.
Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch. Refrigerating the dish overnight leaves nothing to do but top it with pecans and bake it the next morning.
Prep: 10 minutes
Total: 3 hours
Total: 3 hours
Ingredients
Serves 8 to 10- 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)
- 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.
Read more at Marthastewart.com: Baked French Toast - Martha Stewart Recipes
2 comments:
Here I am, stuffed as a piggy, thinking this sounds delicious.
It was amazing. You have to make it. I'll post pictures when I download the camera, it was beautiful.
Post a Comment