Baked French Toast

This baked French toast is one of my go-to breakfast items for pretty much any holiday. Easter, Christmas, Thanksgiving, and of course Mother's Day. It's just so delicious and so easy to make. I always make it the night ahead so I just have to pop it in the oven the morning of. Honestly, it's just true comfort food. The buttery cinnamon bread is warm and sweet and the pecans add the perfect amount of crunch. I feel like you just can't mess it up.  I personally don't love nutmeg and my Papa was always allergic so I add extra cinnamon, but if you like nutmeg it adds a good back flavor. And the bonus of cooking this French toast is that it makes your entire house smell like sweet maple sugar. Enjoy Xx


Baked French Toast

2 loaves of sliced French bread (30-40 slices)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch Kosher salt
Praline Topping, recipe follows
Maple syrup

Pecan Topping
1  1/2 sticks unsalted butter, partially melted
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon


1. Butter a 9"x13" baking dish and arrange sliced French bread in 2 rows, overlapping the slices.

2. In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg and salt and beat with an electric mixer or whisk until blended. Pour mixture over the bread slices, making sure all pieces are covered evenly with the milk-egg mixture. Make sure to spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

3. The next day, preheat oven to 350 degrees F.

4. Spread topping evenly over the bread and bake for 35 minutes, until lightly golden brown. Serve with maple syrup. 

TIP: It's also super delicious cold and topped with vanilla ice cream!