Martha Stewart Baked French Toast

Martha Stewart baked French toast takes 180 minutes and thick brioche, eggs and crunchy pecans to make a golden, custardy breakfast casserole. It's an easy make-ahead breakfast idea for Christmas morning, Easter brunch or weekend guests, and it's overnight-friendly.

Let the brioche soak in the batter for at least 2 hours in the fridge, so the custard reaches the middle of every slice. Skip it and you get soggy edges around a dry, bready center.

Martha overlaps thick day-old brioche slices in one dish, then sprinkles sugar over the pecans before baking. The sugar caramelizes into a crunchy top, which a plain drizzle of syrup could never give you.

Martha Stewart Baked French Toast

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

430

kcal

Thick brioche slices soak up a vanilla-nutmeg custard overnight in the fridge. Baking covered and then uncovered gives you a soft, custardy middle under a crisp, caramelized pecan top.

Ingredients

• 6 large eggs
  

• 2 cups milk
  

• 1/3 cup heavy cream
  

• 1/3 cup plus 3 tablespoons sugar
  

• 1 teaspoon pure vanilla extract
  

• 1 teaspoon freshly grated nutmeg
  

• 1/2 teaspoon coarse salt
  

• 10 slices day-old brioche (about ¾ inch thick)
  

• 1 cup pecans (coarsely chopped or crushed)
  

• Rum-Raisin Maple Syrup , for serving
  

Directions

• Mix the custard: Beat 6 large eggs in a large bowl. Then whisk in 2 cups milk, 1/3 cup heavy cream, 1/3 cup sugar, 1 teaspoon vanilla, 1 teaspoon nutmeg and 1/2 teaspoon coarse salt.
• Dip the brioche: Working in batches, dip the 10 slices of day-old brioche into the batter to coat them. Overlap the slices in a 9-by-13-inch ceramic or glass baking dish, then pour the leftover batter over the top.
• Chill to soak: Cover the dish and refrigerate for at least 2 hours. That gives the bread time to drink up the custard, so the middle bakes up soft instead of dry.
• Add the topping: Preheat the oven to 375°F. Then scatter 1 cup coarsely chopped pecans over the bread and sprinkle with 3 tablespoons sugar.
• Bake covered: Cover the dish with parchment-lined foil and bake for 25 minutes. The cover keeps the pecans from scorching while the custard sets.
• Uncover and finish: Remove the foil and bake 20 to 25 minutes more until the top is golden brown and crunchy. Serve warm with the Rum-Raisin Maple Syrup.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, Pyrex 3-piece glass mixing bowl set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bread other than brioche?

Challah works almost the same, since it's also rich and sturdy. Thick-cut Texas toast or French bread also holds up if it's a day old, but thin sandwich bread turns mushy in this much custard.

Can I assemble this the night before?

Yes, that's what it's made for. Dip and arrange the slices, pour on the batter, cover and chill overnight. Add the pecans and sugar right before it goes in the oven so the topping stays crisp.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for up to 3 days. Reheat portions in a 350°F oven for about 15 minutes, since the microwave softens the pecan crunch.

Why does the recipe call for day-old bread?

Stale bread is drier, so it soaks up more custard without falling apart. If your brioche is fresh, lay the slices on a rack for several hours, or toast them in a 300°F oven for about 10 minutes.

What's the most common mistake with baked French toast?

Pulling it too early is the usual one. If the center still jiggles or the top looks pale, bake it a few more minutes until it's deep golden brown and crunchy.