SIMPLE Baked Cinnamon French Toast with Pecans

This baked French toast recipe is not your typical baked French toast.  There are 2 major differences.
A – the bread is not soaked overnight which means  B – it is not soggy and mushy in the middle.

This French toast does require a little advanced notice, however, because it calls for stale bread. So grab a loaf at the bakery on Friday and by Saturday or Sunday morning you will be ready to jam.

There are  a few things we need to address here for the perfect French toast:

• In order for your French toast NOT be become a soggy mess, the egg to cream ratio needs to be on point.   Therefore cream is the best option, however, half and half is ok to substitute and was our choice.  Milk will never thicken, therefore, the bread will undoubtedly soak it right up.
• The baking time will vary depending on how firm you prefer your French toast to be.
• The cinnamon crumb topping should be the size of small pebbles.

Allow the French toast to cool a bit before serving and serve with warm maple syrup or whipped cream and some fresh blueberries.  This is a perfect recipe for a Sunday brunch, Christmas or Easter morning.

SIMPLE Baked Cinnamon French Toast with Pecans

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Ingredients

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FOR THE FRENCH TOAST:

• 1 loaf Sourdough or French bread
• 8 large eggs
• 2 cups whole half and half cream
• ½ cup brown sugar
• 1 Tablespoon vanilla extract
• ½ teaspoon salt

FOR THE TOPPING:

• ½ cup all-purpose flour
• ½ cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 stick cold butter, cut into pieces
• 1 cup coarsely chopped pecans

OTHER:

• Warm pancake syrup, for serving
• 1 cup fresh blueberries, for serving

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Instructions

FOR THE FRENCH TOAST:

1. Grease a 9×13 baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
2. Whisk together the eggs, half and half, brown sugar, vanilla and salt and pour evenly over the bread.

FOR THE TOPPING:

1. Mix the flour, brown sugar, cinnamon, salt and pecans in a bowl. Stir together using a fork. Add the butter and cut it in using a pastry cutter until the mixture resembles fine pebbles.
2. Sprinkle the crumb mixture all over the bread and bake in a preheated oven at 350° for 45 minutes – 1 hour depending on desired doneness.
3. Serve with warm syrup and blueberries.

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Nutrition

• Serving Size: 1

MORE FAVORITE BRUNCH RECIPES:

• CLASSIC MIMOSAS

• BLOODY MARY

• NEW YORK COFFEE CAKE

• APPLE CINNAMON BAKED FRENCH TOAST

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