Prep 10 mins
Cook 25 mins
The chore of making French toast on a weekday morning is standing over the stove when you're short on time. By assembling breakfast the night before, then letting the French toast bake instead of fry, you've got more time to get organized for the new day.
- Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.
- Mist the bottom of a 12 by 8-inch glass casserole with vegetable oil spray or brush with melted butter.
- Place the bread slices in a single layer in the pan.
- Pour the egg mixture over the bread, distributing it evenly.
- Turn the bread slices once.
- Cover the pan with plastic wrap and place in the refrigerator overnight.
- The next morning, preheat the oven to 425 degrees.
- Remove the pan from the refrigerator and remove the plastic wrap.
- Sprinkle the bread slices with pecans and drizzle with melted butter.
- Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.
- Serve warm with maple syrup.
- Instead of a cup of milk, use 2/3 cup orange juice and 1/3 cup of the milk.
- You can vary this further by adding a little grated orange zest with the pecans before baking.
This was simple to put together the night before and even more simple to put in the oven the next morning. I used both the nutmeg and the cinnamon and it gave it a tasty, eggnog-ish flavor. The pecans get toasted in the oven and add a bit of specialness to it. All in all, it's a keeper that I'll use again.
This was delicious. I sliced the bread and let it dry out a bit for a few hours by setting on a wire rack before assembling. Got rave reviews from my brunch guests. Will certainly be keeping this recipe handy.
I made this as breakfast in bed for my BF for Valentine's Day. It was very good french toast. I used both the cinnamon and nutmeg and we liked it that way. Next time I would add the chopped pecans to the egg mixture so that they stick to the french toast better. Thank you!