Serves: 8
Ingredients
-
2
cups milk
-
1/3
cup heavy cream
-
1/3
cup sugar + plus more for finishing
-
1
teaspoon vanilla extract
-
1
teaspoon ground nutmeg
-
1/2
teaspoon salt
-
1
cup pecans coursely chopped
-
6
large eggs
-
10
slices of brioche or challah
-
1
cup warmed maple syrup for serving
Directions
- Set oven to 375 and allow to preheat. 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.
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. - 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.