Name: Baked French Toast with Pecan Crumble
Cook time: 30 minutes
Total time: 3 hours 45 minutes (includes soaking time)
Yield: 8 servings
Ingredients: 1 1-pound loaf challah, sliced 1" thick; Unsalted butter, room temperature (for baking dish); 4 large eggs; 4 large egg yolks; 2 cups heavy cream; 2 cups whole milk; 1/2 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoons ground cinnamon; 1/2 teaspoons ground nutmeg; 1/2 teaspoons kosher salt; 1/2 cup pecans; 2 tablespoons chilled unsalted butter, cut into pieces; 2 tablespoons light brown sugar; 1/2 teaspoons kosher salt; Blackberry Syrup

Challah french toast bake in a white ceramic baking dish surrounded by cups of coffee and juice.

Photo by Jeremy Liebman

Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.

Recipe information

Total Time
3 hours 45 minutes (includes soaking time)
Yield
8 servings

Ingredients

French toast:

1 1-pound loaf challah, sliced 1" thick

Unsalted butter, room temperature (for baking dish)

4 large eggs

4 large egg yolks

2 cups heavy cream

2 cups whole milk

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoons ground cinnamon

1/2 teaspoons ground nutmeg

1/2 teaspoons kosher salt

Pecan crumble and assembly:

1/2 cup pecans

2 tablespoons chilled unsalted butter, cut into pieces

2 tablespoons light brown sugar

1/2 teaspoons kosher salt

Blackberry Syrup

Preparation

For french toast:
Step 1
Spread out bread on a rimmed baking sheet; let stand overnight.
Step 2
Butter a 13x9" baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.
Step 3
Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours.
For pecan crumble and assembly:
Step 4
Preheat oven to 375°F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.
Step 5
Scatter pecan crumble over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25–30 minutes. Remove foil and bake until deeply browned, 35–40 minutes longer. Let cool slightly before serving with Blackberry Syrup.
Step 6
Bread can be soaked 1 day ahead. Keep chilled.
Pecan mixture can be made 1 day ahead. Cover and chill.

TagsCasserole American Pecan Nut Main Breakfast Brunch Vegetarian Make Ahead Baking Bon Appétit

Recipe notes

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