Make Baked French Toast

1. Cut the bread into 16 or 18 1-inch thick slices. If the bread is really fresh, you can let the slices sit for an hour or two to dry out a bit. Brush each side with oil.
2. In a small bowl mix together the cinnamon and sugar. Sprinkle on top of each oiled slice. Use the back of a spoon to gently press the cinnamon sugar into the slice. Do both sides of each slice.
3. Coat a 9×13-inch baking dish with olive oil. Arrange the slices of bread in the baking dish.
4. In a large bowl, lightly beat the eggs. Add in the milk, cream, vanilla, and salt, whisking until combined. Evenly pour the milk mixture over the bread. Let sit for 5 to 10 minutes, then rotate the slices to ensure even coverage. Rotate back so bread is upright. Optional: Cover the dish and refrigerate overnight. Let sit at room temperature 30 minutes before baking. Spoon some of the egg mixture in the dish over the toast to coat evenly.
5. Bake at 350° Fahrenheit for 30-45 minutes, until golden brown and egg mixture is thick.

Whipped Greek Yogurt Topping

1. While the french toast is baking, using the whisk attachment of an electric stand mixer, beat heavy cream on high speed until stiff peaks form. Add the yogurt, sugar, and vanilla, and beat on medium speed, scraping down the sides once, until combined.
2. Serve the french toast with warmed berries, syrup, yogurt whipped topping and
3. Let the french toast cool for a few minutes before using a spatula to get it out of the dish. Serve with warmed berries, syrup, yogurt whipped topping and candied chai pecans (recipe below).

Make Candied Chai Pecans

1. Whisk the egg white in a medium bowl until frothy. Add the sugar and spices and whisk until mixture is thick and glossy, like a meringue.
2. Add pecans and stir to coat evenly.
3. Spread pecans evenly on a parchment-paper-lined baking sheet.
4. Bake for 30 minutes at 300° Fahrenheit or until golden brown. Let cool.
5. Enjoy as a snack, on a salad or with baked french toast (recipe above).