Oven Baked French Toast with Pecan Crust
Master the best oven baked french toast using this hands-off method. Transform brioche into a crispy, custard-soaked masterpiece ideal for make-ahead breakfast.
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Cooking tools:
- Pastry cutter
- Kitchen scale
- Baking dish
- Cast iron skillet
- Mixing bowl
- Whisk
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 500g brioche loaf, sliced into 1-inch thick pieces
- 30g unsalted butter, melted
- 480ml whole milk
- 240ml heavy cream
- 6 large eggs
- 100g granulated sugar
- 15ml pure vanilla extract
- 5g ground cinnamon
- 2g ground nutmeg
- 1g fine sea salt
- 100g light brown sugar, packed
- 60g all-purpose flour
- 60g unsalted butter, cold and cubed
- 50g toasted pecans, chopped
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