I’ll never forget the first time I made baked French toast for breakfast. It was a busy Thanksgiving weekend, and my entire extended family was packed into my not-so-large house. I was busy cooking Thanksgiving dinner, all the while stressing about how I was going to pull off a delicious breakfast for such a big crowd. As I was slicing baguette for appetizers, it hit me: I could use the extra slices for baked French toast. And so, the lifesaver of my holiday breakfast was born with the recipe below.
I layered a baking dish filled with the extra sliced French bread, topped it with traditional French toast batter, and popped it in the fridge. The batter soaked into the thick-cut French bread as it sat overnight, creating the most amazing texture. The next morning, all I had to do was pop it in the oven and bake it. Talk about the perfect no maintenance, no fuss breakfast! This luscious French toast is delicious on its own, but it’s also great topped with whipped cream or fresh berries.
Caramel Pecan French Toast Bake
Ingredients
1 stick butter, melted
1 cup brown sugar
1/2 cup chopped pecans
1 loaf French bread, cut into 1 1/2-inch thick slices on the diagonal
4 eggs
1 cup whole milk or half and half
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 cup brown sugar
1/2 cup chopped pecans
1 loaf French bread, cut into 1 1/2-inch thick slices on the diagonal
4 eggs
1 cup whole milk or half and half
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
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