Baked Pecan French Toast


  • 1 pound loaf challah, sliced 1-inch thick
  • Unsalted butter, room temperature (for baking dish)
  • 4 large eggs
  • 4 large egg yolks
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup pecans
  • 2 tablespoons chilled, unsalted butter, cut into pieces
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon kosher salt
  • Blackberry Syrup (for serving, optional)

Cooking Instructions

French Toast Preparation

Step 1: Spread out bread on a rimmed baking sheet; let stand overnight.

Step 2:  Butter a 9×13″ 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. *Bread can be soaked up to 1 day ahead of cooking, keep chilled.*

Pecan Crumble Assembly

Step 1: Preheat oven to 375 degrees F.  Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.

Step 2: 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. *Pecan mixture can be made up to 1 day ahead of cooking, cover and chill.*


From Bon Appetit