Yield
Makes 5 to 6 servings

At Castle Marne, the bed-and- breakfast operated by Diane and Jim Peiker, this baked French toast with a sticky bun topping is very popular with the guests. It's also very easy to make. You can start it the night before and have it ready to bake in the morning.

How to Make It

Step 1

Lightly butter a 9- by 13-inch pan. Lay baguette slices on a cut side in a single layer in pan, squeezing if needed to make them fit. In a blender or in a bowl with a whisk, whirl or beat eggs, half-and-half, milk, nutmeg, cinnamon, and vanilla to blend well. Pour egg mixture over bread to moisten evenly. Cover and refrigerate at least 8 or up to 24 hours.

Step 2

In a 1- to 2-quart pan over medium heat, stir 1/4 cup butter with brown sugar, corn syrup, and pecans until butter melts. Uncover bread mixture and spread slices evenly with the butter mixture, using all of it.

Step 3

Bake, uncovered, in a 350° oven until topping is browned and bubbly, about 45 minutes. Scoop portions into bowls.

Ratings & Reviews

EmmaGma's Review

EmmaGma
December 24, 2008
My darling daughter-in-law made this for our Christmas brunch and I was so impressed!!!! Very easy to prepare (for her, anyway :o) and it was delicious. I am going to fix it for my own Christmas breakfast. Very very good! She did make two layers of bread in places, because the baking dish was crowded.