Hi there– Every single Sunday morning while we were growing up, my Dad would take to the kitchen and griddle up piles of French toast while my mom got 4 little kids ready for church. We loved those hot syrupy slices. I can’t think of French toast without remembering my fun-loving father.
So here’s a new version of that old French toast– with maple in the custard and a maple glaze on top for sweetness, plus pecans for a little crunch. The nice thing is that you can make it a little ahead in the morning — or put it together the night before and keep it over night in the fridge until your ready to bake it.
MAPLE PECAN BAKED FRENCH TOAST
3 cups milk (or half & half)
1/2 cup maple syrup
1/4 tsp. salt
1/2 cup pecans
1/2 cup powdered sugar
1/4 cup maple syrup
Slice the baguette into thin slices (about 1/2″ thick). Arrange them in a 9″ x 13″ baking dish (I used a large round tart dish) that has been sprayed with cooking spray.
In a large mixing bowl, whisk the eggs for a minute. Then whisk in the milk, 1/2 cup maple syrup and salt.
Pour the egg mixture over the slices of bread in the baking dish. Cover with foil, tenting it up so it doesn’t touch the bread and let it sit for an hour (or overnight) in the fridge.
Bake the covered bread for 20 minutes in a 375 degree oven. Remove the foil and then sprinkle the pecans over the bread and bake for 20 minutes more.
While that’s baking, mix together the powdered sugar and 1/4 cup maple syrup. Pour it over the hot French Toast as it comes out of the oven– serve it up hot and sweet!!