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Baked French Toast with Rum-Raisin Maple Syrup

Source of Recipe


Martha Stewart Living



List of Ingredients



• 6 large eggs
  
• 2 cups milk
  
• 1/3 cup heavy cream
  
• 1/3 cup sugar
  
• 1 tsp pure vanilla extract
  
• 1 tsp freshly ground nutmeg
  
• ½ tsp coarse salt
  
• 10 slices day-old brioche (about ¾-inch thick)
  
• 1 cup pecans, coarsely chopped or crushed
  
• 3 Tbsp sugar
  
• Rum-Raisin Maple Syrup
  






Instructions



1. Beat eggs in a bowl. Whisk in milk, heavy cream, sugar, vanilla extract, nutmeg, and salt.
   
   
2. Working in batches, dip 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.
   
   
3. Preheat oven to 375° F. 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.
   
   Serves 8
   
   .............
   
   RUM-RAISIN MAPLE SYRUP
   
   Bring ¾ cup raisins, ¾ cup pure maple syrup, and 3 tablespoons rum to a simmer in a small saucepan. Remove from heat. Let stand until raisins are plump, at least 15 minutes.
   
   Makes about 1 cup.