Baked Apricot French Toast

Baked Apricot French Toast www.choppingsticks.com

If you are all about easy breakfasts – like I am – then you’ll love baked french toast.  You make this the night before.  The NIGHT BEFORE!  Which means you don’t have to do anything except sprinkle some sugar and pecans on top of the french toast and put it in the oven.  So simple, so easy, and so delicious!

Baked Apricot French Toast www.choppingsticks.comTrader Joe’s is a great place to find maple syrup and challah bread – I used both for this french toast.  Pecans are amazing! – I don’t use them often so Sprouts is a great place to buy your pecans.  You can buy exactly what you need for this there!  Fresh and delicious.

You can pretty much add any fruit or topping to this french toast.  In hindsight, I should have dusted this with some powdered sugar…. and add some whipped cream.  YUM!  Don’t be like me – add some good yummy toppings to yours!

Baked Apricot French Toast www.choppingsticks.com

And to be perfectly clear – maple syrup is a must!  Mmmmm…. hope you try this recipe and love it as much as we do!

Baked Apricot French Toast

Ingredients

  • 1 loaf of challah bread, slice 1"
  • 1 jar of apricot preserves
  • Butter
  • 8 eggs
  • 2 cups half and half
  • 1 cup whole milk
  • 3 tbsp brown sugar
  • 1 tbsp vanilla
  • 1 teaspoon grated cinnamon
  • 1 teaspoon grated nutmeg
  • Dash of salt
  • Coarse sugar - raw cane sugar
  • 1 cup chopped pecans or pecan halves
  • 1 tsp cinnamon

Instructions

  1. Butter a 9x13 pyrex baking dish. Be sure to butter well and get all of the edges.
  2. Cut challah bread into 1" slices. Spread apricot preserves to each side of the bread slices. Line the butter dish with bread slices - stack bread in layers. You'll have 2 layers of bread.
  3. In a separate bowl, add eggs, half and half, milk. brown sugar, vanilla, cinnamon, nutmeg and salt. Whisk until eggs are mixed into mixture. Be sure not to over mix. Pour liquid all over the bread slices. Spoon mix over any top pieces that may look dry. Cover with aluminum foil or saran and store overnight in refrigerator.
  4. The next morning, preheat the oven to 350 degrees.
  5. Take the dish out approximately 20 minutes before baking. Sprinkle pecans and then the raw cane sugar (or any coarse sugar) all over the top of the casserole. Sprinkle another 1 tsp of cinnamon over the top as well.
  6. Bake the french toast uncovered for 40-45 minutes. The french toast should be fluffed up and golden brown.
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