Baked French Toast

As a child, French toast was my favorite weekend breakfast, taking the top spot over pancakes. Then, when my sons were growing up, it continued to be the house favorite, but the extensive prep relegated it to weekends or holidays only. We created this version at VeryVera to give everyone his or her favorite breakfast treat any time. To get the most out of this recipe, we recommend serving with Pappy Van Winkle Bourbon Barrel-aged Pure Maple Syrup

  • Prep Time: 20m
  • Cook Time: 25m

Ingredients

  • 1 cup heavy cream
  • 3/4 cup pecans, chopped
  • 1/4 cup maple syrup, plus additional for topping (we recommend Pappy Van Winkle Bourbon Barrel-aged Pure Maple Syrup)
  • 2 tablespoons all-purpose flour
  • 1/3 cup granulated sugar
  • 1 cup dark brown sugar
  • 8 slices French bread, sliced 3/4 inch thick
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs
  • 2/3 cup whole milk
  • Confectioners’ sugar for topping

Instructions

  1. Preheat the oven to 325F.
  2. In a large bowl, mix together the heavy cream, milk, eggs, cinnamon, nutmeg, vanilla, and salt.
  3. Grease a 9 x 13-inch pan with cooking spray.
  4. Pour 1/2 cup of the egg mixture in the bottom of the pan.
  5. Soak the bread in egg mixture for 2 minutes, pressing down on the bread to absorb the liquid.
  6. While the bread is soaking, mix the brown sugar, granulated sugar, and flour in a separate bowl.
  7. Transfer the soaked bread to a parchment-lined baking sheet.
  8. Sprinkle the soaked bread slices generously with the sugar mixture, flip over, and repeat.
  9. Stack the slices at a slant across the 9 x 13-inch pan and push them together so they all fit in the pan.
  10. Pour the remaining egg mixture over the bread slices.
  11. Drizzle the bread slices with the maple syrup and sprinkle with the pecans.
  12. Bake for 25 minutes, uncovered.
  13. Serve warm and garnish with confectioners’ sugar and additional maple syrup, if you like.