Baked French Toast
Ingredients:
6 large eggs
2 cups milk
⅓ cup heavy cream
⅓ cup plus 3 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated nutmeg
½ teaspoon coarse salt
10 slices day-old brioche (about ¾ inch thick)
1 cup pecans (coarsely chopped or crushed)
Preparation:
Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass-baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
Preheat oven to 375 degrees. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more.
Serve with syrup.