Baked French Toast

• 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

1. 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.
2. 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.rn 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.
3. 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.

milk, heavy cream, sugar , vanilla, ground nutmeg, salt, pecans coursely, eggs, maple syrup

Taken from food52.com/recipes/27876-baked-french-toast (may not work)