Maple Pecan French Toast Bake
15min
35min
4
520
Chef's Note
Using day-old bread is crucial as it absorbs the custard mixture better without becoming soggy. If you only have fresh bread, you can dry it out by placing slices in a 275°F oven for 10 minutes before cubing.
Tags
Ingredients
8 slices day-old brioche or challah bread
4 large eggs
1 cup milk
1/4 cup heavy cream
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup pecans
1/4 cup brown sugar
3 tablespoons unsalted butter
1/2 cup maple syrup
1 cup fresh berries
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish.
- 2
Cut the 8 slices of bread into 1-inch cubes and arrange them evenly in the prepared baking dish.
- 3
In a large bowl, whisk together 4 large eggs, 1 cup of milk, 1/4 cup of heavy cream, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt until well combined.
- 4
Pour the egg mixture evenly over the bread cubes, gently pressing down to ensure all pieces are soaked. Let sit for 10 minutes to absorb the liquid.
- 5
In a small bowl, mix 1/2 cup of the pecans, 1/4 cup of brown sugar, and 3 tablespoons of melted butter. Sprinkle this mixture over the soaked bread.
- 6
Cover with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the top is golden brown and the center is set.
- 7
While baking, toast the remaining 1/4 cup of pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
- 8
Serve the French toast bake warm, topped with toasted pecans, a drizzle of the remaining 1/2 cup maple syrup, and fresh berries.
Nutrition Information (per serving)
520
12g
65g
26g
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