Baked French Toast with Pecan Crumble
A decadent breakfast dish featuring thick slices of challah bread soaked in a rich custard and topped with a crunchy pecan crumble. Perfect for special occasions, this French toast is baked until golden brown and served with blackberry syrup.
Ingredients
- •1 loaf challah
- •2 tablespoons unsalted butter
- •4 large large eggs
- •4 large large egg yolks
- •2 cups heavy cream
- •2 cups whole milk
- •½ cup sugar
- •1 teaspoon vanilla extract
- •½ teaspoons ground cinnamon
- •½ teaspoons ground nutmeg
- •½ teaspoons kosher salt
- •½ cup pecans
- •2 tablespoons chilled unsalted butter
- •2 tablespoons light brown sugar
- •½ teaspoons kosher salt
- •1 serving Blackberry Syrup
Cooking Instructions
- 1.
Spread out bread on a rimmed baking sheet; let stand overnight.
720 min
- 2.
Butter a 13x9" baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.
10 min
- 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.
120 min
- 4.
Preheat oven to 375°F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.
5 min
- 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.
70 min
- 6.
Bread can be soaked 1 day ahead. Keep chilled. Pecan mixture can be made 1 day ahead. Cover and chill.
