Baked French Toast

Used challah for this when I made it (couldn't find brioche), and it was delicious.

Source: Martha Stewart Living (a recent issue, not sure exactly which one).

6 large eggs

2 C. milk

1/3 C. heavy cream

1/3 C. sugar

1 tsp. vanilla

1 tsp. freshly grated nutmeg (we used ground)

1/2 tsp. salt

10 slices day- old brioche

1 C. pecans, coarsely chopped or crushed

3 Tbsp. sugar

1. Beat the eggs in a bowl. Whisk in milk, heavy cream, sugar, vanilla, nutmeg, and salt.

2. One at a time, dip the brioche slices into the batter to coat. Overlap slices in a 9 x 13 in. ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.

3. Preheat oven to 375º. Top with pecans and sprinkle with sugar. Bake, covered with parchment- lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20- 25 minutes more. Serve with syrup.

** we also decided it would be really good with berry compote or syrup.