Baked French Toast with Ceylon Cinnamon and Nutmeg
This spice flavor bomb French toast will have you saying more please until it is all gone!
Who does not love a good French toast? It is sweet, fills the house with the wonderful aroma of vanilla, warm spices like cinnamon, nutmeg and more. Heck if you are unfortunate enough to have had one too many martinis or glasses of champagne the night before, it works well as a hangover cure - at least that is what we have heard. Anyways, enough about that enjoy the video and recipe below.
Cinnamon and Cranberry Baked French Toast
- 5 eggs
- 1 cup half and half
- 1 cup whole milk
- ½ cup brown sugar
- ½ teaspoon ground Ceylon cinnamon
- A pinch nutmeg, grated
- ½ teaspoon vanilla extract
- 1 tablespoon butter, to grease
- 8 slices brioche bread
- ⅓ cup pecans, halves
- ⅓ cup cranberry, dried
- ⅓ cup brown sugar
- ½ cup maple syrup, to drizzle on top
- Take a wide bowl, add in the eggs, beat until well combined.
- To the same bowl add in the half and half, milk, brown sugar, Ceylon cinnamon, nutmeg, vanilla extract and whisk together and set aside.
- Grease butter on a 9X13 baking dish and keep it ready.
- Dip the brioche bread slices one by one on the egg mixture and place it on the prepared baking dish and repeat the same.
- Pour the remaining egg mixture on top of the bread slices. Cover the baking dish and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375 degree F.
- Top the bread with pecans, cranberries, brown sugar evenly.
- Cover the baking dish with foil and bake it for 25-30 minutes until the french toast is slightly browned.
- Serve the cinnamon and cranberry french toast warm with a drizzle of maple syrup on top.