Baked French Toast With Pecan Crumble

Serves: 5

Clair Leannon

1 January 1970

Based on User reviews:

52

Spice

52

Sweetness

52

Sourness

41

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1

Challah (1-pound loaf, sliced 1-inch thick)

4 large

Egg

4 large

Egg Yolk

2 cups

Heavy Cream

2 cups

Whole Milk

1 cup

Sugar

1 tsp

Vanilla Extract

1 tsps

Ground Cinnamon

1 tsps

Ground Nutmeg

1 tsps

Kosher Salt

1 cup

Pecan

2 tbsps

Unsalted Butter (chilled, cut into pieces)

2 tbsps

Light Brown Sugar

Directions:

1

For french toast: 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

DO AHEAD: Bread can be soaked 1 day ahead

9

Keep chilled

10

Spread out bread on a rimmed baking sheet; let stand overnight

11

Butter a 13x9" baking dish

12

Cut bread so slices are similar in size

13

Arrange, overlapping, in rows in prepared dish

14

Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl

15

Pour over bread, pressing bread to help it soak up custard

16

Cover and chill at least 2 hours

17

DO AHEAD: Bread can be soaked 1 day ahead

18

Keep chilled

19

For pecan crumble and assembly: Preheat oven to 375°F

20

Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped

21

Scatter pecan crumble over soaked bread

22

Place dish on a rimmed baking sheet and cover tightly with foil

23

Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25–30 minutes

24

Remove foil and bake until deeply browned, 35–40 minutes longer

25

Let cool slightly before serving with Blackberry Syrup

26

DO AHEAD: Pecan mixture can be made 1 day ahead

27

Cover and chill

28

Preheat oven to 375°F

29

Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped

30

Scatter pecan crumble over soaked bread

31

Place dish on a rimmed baking sheet and cover tightly with foil

32

Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25–30 minutes

33

Remove foil and bake until deeply browned, 35–40 minutes longer

34

Let cool slightly before serving with Blackberry Syrup

35

DO AHEAD: Pecan mixture can be made 1 day ahead

36

Cover and chill