A sweet, nutty crumble offers the perfect balance to this uniquely prepared French Toast recipe–optimal for serving at a holiday brunch or as dessert to the main meal. (Or a mid-day snack. We won’t tell.)
Ingredients
For the French Toast
1-pound loaf challah, sliced 1-inch thick
Cooking spray or 2 teaspoons unsalted butter, room temperature (for coating baking dish)
2 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
Fresh raspberries and blueberries, if desired
Instructions
French Toast
Spread out bread on a rimmed baking sheet; let stand overnight.
Butter a 13×9” baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.
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.
Pecan Crumble and Assembly
Preheat oven to 375 degrees F. Pulse pecans, butter, brown sugar, and salt in a food processor until Pecans are coarsely chopped. 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 to 30 minutes.
Remove foil and bake until deeply browned, 35 to 40 minutes longer. Let cool slightly before serving with fresh berries.
Nutrition facts
Calories
300
Fat
20 g
Sat Fat
9 g
Sodium
300 mg
Carbs
26 g
Fiber
1 g
Protein
6 g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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