Baked French Toast

I love Breakfast foods. I love our Saturdays that are filled with yummy food for our Big Breakfast weekly celebration.

My dear friend Julie gave me an awesome recipe this past week to make for my sister and her family. I have never made it before, so I was nervous that it wouldn't turn out well.

Let me just tell you - WE ALL LOVED IT!

I actually took my picture above of the day I ate leftovers with some eggs over easy. Perfection. They may have tasted even better because I was home alone right after finishing my 90 minute massage my husband had given me from a spa for mother's day this year. (Yes- I FINALLY got to use it.)



Here's the recipe

Baked Georgia Pecan French Toast

4 large eggs
1 cup milk
1/4 cup sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 tsp. vanilla extract
8 ounce loaf French bread, cut into 12 one inch thick slices
1/2 cup chopped pecans
2 tbsp. melted butter

Directions
Lightly coat the bottom of a 12x8 inch glass baking dish with cooking spray. Whisk together eggs, milk, sugar, cinnamon, nutmeg and vanilla in medium bowl. Place bread slices in a single layer in the bottom of the prepared dish. Pour the egg mixture over the bread and turn to coat. Cover and refrigerate overnight.

Preheat oven to 425 degrees. Sprinkle bread slices with pecans and drizzle melted butter over. Bake about 20 to 25 minutes until bread slices are puffed and pecans are deep brown. Serve immediately.

Serves 4 to 6.

Parents Review: We thought it baked perfectly and tasted really great. The pecans burnt just slightly and I actually think I could've done without.
Kids Review: They ate it and said they liked it, but they both only ate a few bites because the cousins were here and they were too distracted to eat!