Becoming dry the challah lets the Baked French Toast absorb the custard without likely to mush and finish it off having a pecan crumble for an additional crunch.
Ingredients
french toast
- 1 pound loaf challah, sliced 1-inch thick
- Unsalted butter, 70 degrees (for baking dish)
- 4 large eggs
- 4 large egg yolks
- 2 cups heavy cream
- 2 cups dairy
- cup sugar
- 1 teaspoon vanilla flavoring
- teaspoon ground cinnamon
- teaspoon ground nutmeg
- teaspoon kosher salt
Pecan Crumble and set up
- cup pecans
- two tablespoons chilled unsalted butter, reduce pieces
- two tablespoons light brown sugar
- teaspoon kosher salt
- Blackberry Syrup (for serving click for recipe)
Recipe Tips
Preparation
active: 30 min total: 3 hrs 45 min
french toast
Disseminate bread on the rimmed baking sheet let stand overnight.
Butter a 13x9” baking dish. Cut bread so slices offer a similar experience in dimensions. Arrange, overlapping, in rows in prepared dish.
Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt inside a medium bowl. Pour over bread, pressing bread to assist it take in custard. Cover and chill a minimum of 2 hrs.
Do Ahead: Bread could be drenched one day ahead. Keep chilled.
Pecan crumble and set up
Preheat oven to 375°. Pulse pecans, butter, brown sugar, and salt inside a mixer until nuts are coarsely chopped.
Scatter pecan crumble over drenched bread. Place dish on the rimmed baking sheet and canopy tightly with foil. Bake until warmed through (a knife placed in to the center should feel warm to touch), 25–30 minutes. Remove foil and bake until deeply browned, 35–40 minutes longer. Let awesome slightly before serving with Blackberry Syrup.
Do Ahead: Pecan mixture can be created one day ahead. Cover and chill.
- Recipe by Paula Disbrowe
- Photograph by Jeremy Liebman