Maple Bourbon French Toast Bake Recipe (with Video)

For the French Toast
1. Preheat oven to 375F. Lightly grease a 9x13"" baking dish, or use a large oven-safe pan.
2. In a large bowl, whisk the eggs, milk, bourbon, cinnamon, vanilla, salt, and nutmeg together until smooth. Set aside.
3. Combine the maple syrup, brown sugar, butter, and pecan in a small saucepan over medium heat. Stir until the butter has melted. Let it come to a light rolling boil for 2-3 minutes, stirring consistently to caramelize the pecans.
4. Pour half of the mixture into the prepared baking dish. Reserve the other half for later.
5. While the mixture is still hot, work quickly to submerge the thickly sliced challah bread in the egg mixture to soak then place in the pan on top of the pecan mix.
6. Pour the remaining egg mixture over the layered challah.
7. If baking immediately, let sit for 10 minutes before placing in the oven. Cover with foil to bake 10 minutes covered, then bake 25-30 minutes uncovered, until golden brown on top.
8. If making ahead, cover the baking dish to sit up to overnight. Bake covered for 10 minutes, then uncovered for 25-30 minutes, until golden brown.
9. Add the remaining pecan mixture on top to serve warm with whipped cream and the Bourbon Maple Syrup. Enjoy!
For the Bourbon Maple Syrup
1. Combine all ingredients into a small saucepan. Bring to a boil then simmer for 5 minutes.