What’s that you say? You want a version of French Toast that’s more like a sticky bun fresh from the oven, without all that crazy stovetop work? Or maybe you’re out of maple syrup and you still want a delicious breakfast? This recipe is for you!

This baked version has a more caramel-based flavor profile than traditional French toast, but it is so, so good. It’s another heirloom recipe from my mom’s recipe box, attributed to someone named Joana (last name illegible; I’m not sure Joana is right, either, TBH).

This requires starting the night before, so prepare accordingly!

8 oz. loaf of French bread (about 2/3 of a regular-sized baguette)
1/2 c. milk
1/2 c. half and half
6 eggs
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla extract
1 stick of butter (8 tbsp.)
1 c. brown sugar (packed)
1 c. chopped pecans
2 tbsp. molasses or dark syrup

Grease a 9 x 13″ pan. Slice the bread like Texas toast (1″ thick) and place in the bottom of the pan.

Beat the eggs, then add the milk, half and half, cinnamon, nutmeg, and vanilla. Pour over the bread. Refrigerate overnight.

Preheat the oven to 350F.

Mix the butter, brown sugar, pecans, and syrup in a saucepan and heat until the butter is melted. Pour over the bread.

Bake for 30 minutes.