Back to Baked French Toast All Reviews for Baked French Toast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 3 hrs Servings: 10 mld106161_1110_ftoast2.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 3 hrs Servings: 10 mld106161_1110_ftoast2.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 3 hrs Servings: 10

Recipe Summary

prep: 10 mins total: 3 hrs

Servings: 10

prep: 10 mins

total: 3 hrs

prep:

10 mins

total:

3 hrs

Servings: 10

10

mld106161_1110_ftoast2.jpg

mld106161_1110_ftoast2.jpg

Ingredients

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) 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.

Reviews (5)

 Add Rating & Review     630 Ratings   5 star values:        118    4 star values:        192    3 star values:        202    2 star values:        88    1 star values:        30

Reviews (5)

Add Rating & Review     630 Ratings   5 star values:        118    4 star values:        192    3 star values:        202    2 star values:        88    1 star values:        30

Add Rating & Review

630 Ratings 5 star values: 118 4 star values: 192 3 star values: 202 2 star values: 88 1 star values: 30

630 Ratings 5 star values: 118 4 star values: 192 3 star values: 202 2 star values: 88 1 star values: 30

630 Ratings 5 star values: 118 4 star values: 192 3 star values: 202 2 star values: 88 1 star values: 30

  • 5 star values: 118 4 star values: 192 3 star values: 202 2 star values: 88 1 star values: 30

    Martha Stewart Member     Rating: 4 stars       04/03/2019   We used sliced almonds, toasted, no sugar. Substitute milk, for cream and this way it's healthier!  

Martha Stewart Member     Rating: 2 stars       01/01/2019   Way too much salt, I followed this because it had less sugar than most it would have been perfect if it weren’t for the salt. 1/4 tsp probably better  

Martha Stewart Member     Rating: 4 stars       01/01/2016   Delicious! A regular request from our family for special occasion brunch. The recipe is great as-is, but these are my favorite modifications: - French or sourdough bread substitutes nicely if you can't get brioche - + 2 - 3 TBS rum (YUM!) and + 1tsp cinnamon to egg mixture - Substitute brown sugar for white in the nut topping - I use a pie dish (which makes it really decorative and pretty) - if you do too, bake covered for an extra 10 - 20 to make sure the deep middle cooks through Enjoy!  

Martha Stewart Member     Rating: Unrated       04/28/2014   I made this recently after drooling over the recipe in Everyday Food. The recipes from Everyday food even show you how to make variations with tasty results. The end result was pretty good. Couple of pointers though; if you don't have time to make Brioche (and can't find it in the store); you can also use Challah. I also added cinnamon and a bit of rum to the custard rather than adding rum to the syrup.  

Martha Stewart Member     Rating: Unrated       03/11/2014   Great recipe. Turned out perfect. The only change I made was that I used 1/2 teaspoon of nutmeg and a 1/2 teaspoon of cinnamon. And then I sprinkled the pan with cinnamon before it went into the oven. I followed the baking instructions exactly as written and it baked up perfectly. Will definitely make this over and over again. I chose this recipe because it uses mostly milk instead of cream, and no butter. I used Trader Joes thick cut french bread, which has little groves for the pecans.

    Martha Stewart Member

    Rating: 4 stars 04/03/2019

We used sliced almonds, toasted, no sugar. Substitute milk, for cream and this way it’s healthier!

Rating: 4 stars

Rating: 2 stars 01/01/2019

Way too much salt, I followed this because it had less sugar than most it would have been perfect if it weren’t for the salt. 1/4 tsp probably better

Rating: 2 stars

Rating: 4 stars 01/01/2016

Delicious! A regular request from our family for special occasion brunch. The recipe is great as-is, but these are my favorite modifications: - French or sourdough bread substitutes nicely if you can’t get brioche - + 2 - 3 TBS rum (YUM!) and + 1tsp cinnamon to egg mixture - Substitute brown sugar for white in the nut topping - I use a pie dish (which makes it really decorative and pretty) - if you do too, bake covered for an extra 10 - 20 to make sure the deep middle cooks through Enjoy!

Rating: Unrated 04/28/2014

I made this recently after drooling over the recipe in Everyday Food. The recipes from Everyday food even show you how to make variations with tasty results. The end result was pretty good. Couple of pointers though; if you don’t have time to make Brioche (and can’t find it in the store); you can also use Challah. I also added cinnamon and a bit of rum to the custard rather than adding rum to the syrup.

Rating: Unrated

Rating: Unrated 03/11/2014

Great recipe. Turned out perfect. The only change I made was that I used 1/2 teaspoon of nutmeg and a 1/2 teaspoon of cinnamon. And then I sprinkled the pan with cinnamon before it went into the oven. I followed the baking instructions exactly as written and it baked up perfectly. Will definitely make this over and over again. I chose this recipe because it uses mostly milk instead of cream, and no butter. I used Trader Joes thick cut french bread, which has little groves for the pecans.

All Reviews for Baked French Toast

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked French Toast

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest