
Baked French Toast with Pecan Crumble
A delicious french dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
171 min
Serves
6
Rating
0.0 (0)
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
Instructions
- 1
Spread out bread on a rimmed baking sheet; let stand overnight.
- 2
Butter a 13x9" baking dish.
- 3
Cut bread so slices are similar in size.
- 4
Arrange, overlapping, in rows in prepared dish.
- 5
Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl.
- 6
Pour over bread, pressing bread to help it soak up custard.
- 7
Cover and chill at least 2 hours.
- 8
Preheat oven to 375°F.
- 9
Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.
- 10
Scatter pecan crumble over soaked bread.
- 11
Place dish on a rimmed baking sheet and cover tightly with foil.
- 12
Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25–30 minutes.
- 13
Remove foil and bake until deeply browned, 35–40 minutes longer.
- 14
Let cool slightly before serving with Blackberry Syrup.
- 15
Bread can be soaked 1 day ahead.