9slicesbrioche bread, stale. See recipe notes below to dry out bread. (I used a packaged, presliced loaf of brioche bread that is easily found at most grocery stores.)
¾cuppacked brown sugar
6tablespoonsbutter
6tablespoons maple syrup
½cupchopped pecans
Instructions
Whisk together eggs, milk, ¼ cup cream, vanilla, cinnamon, nutmeg and salt. Place bread slices in one layer on a large sheet pan. Pour egg mixture over bread slices. Spoon excess egg mixture over bread to cover all pieces. Cover with plastic wrap and refrigerate for at least 4 hours or up to 8 hours. Carefully flip bread slices at least one hour before baking.
3 large eggs, 1 ¼ cups whole milk, 6 tablespoons heavy cream,, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt, 9 slices brioche bread,
Preheat oven to 375 degrees.
Place brown sugar, butter and maple syrup in a small saucepan. Cook over medium heat until butter is melted and sugar is dissolved. Remove from heat and whisk in remaining 2 tablespoons cream.
¾ cup packed brown sugar, 6 tablespoons butter, 6 tablespoons maple syrup, 6 tablespoons heavy cream,
Pour caramel sauce onto a sheet pan and evenly sprinkle with pecans. Place soaked bread slices on the caramel sauce. Bake for 20-23 minutes or until the bread slices and golden and the caramel bubbles. Serve immediately while still hot, spooning excess caramel sauce over french toast pieces.
½ cup chopped pecans
Notes
Stale bread is key to making sure your french toast isn't overly soggy once baked. The fastest way to dry out bread is to place the slices in a single layer on a sheet pan and bake in a 275°F oven for 20-25 minutes. You can also air dry it on the counter for about a day.
You want the bread to soak up as much custard as possible before baking. The amount of time it takes for your bread to soak up the custard may vary somewhat depending on how dry your bread is, but plan for at least 4 hours and up to 8 hours.
You can make the caramel sauce in advance. Simply warm and pour on sheet pan when ready to bake.
The caramel sauce will cool and start to harden once removed from the oven so try to serve your french toast as soon as possible when it's done baking. Follow the baking times recommended in the recipe so your caramel doesn't harden on the pan (which makes it really difficult to clean). Then pop the dirty pan in the sink to soak while you eat.
Serving a crowd? Double the recipe and use two sheet pans.
Like most french toast recipes, leftovers do not reheat well.