Name: Pecan French Toast Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 lb challah, cubed and dried overnight; butter, room temperature (for baking dish); 4 large eggs; 4 large egg yolks; 2 cups heavy cream; 2 cups whole milk; ½ cup sugar; 1 tsp vanilla extract; ½ tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp kosher salt; ½ cup pecans; 2 tbsp chilled butter, cut into pieces; 2 tbsp light brown sugar; ½ tsp kosher salt

CategoryBread, Dairy, DessertDifficultyIntermediate

The best part of this dish is the advance prep! Do all the work the night before and pop it in the oven the next morning.

Yields6 Servings

Prep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins

For the French toast:

1 lb challah, cubed and dried overnight

butter, room temperature (for baking dish)

4 large eggs

4 large egg yolks

2 cups heavy cream

2 cups whole milk

½ cup sugar

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp kosher salt

Pecan crumble and assembly:

½ cup pecans

2 tbsp chilled butter, cut into pieces

2 tbsp light brown sugar

½ tsp kosher salt

Butter a 9"x 13" baking dish.

Toss bread cubes into prepared dish. Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl.

Pour over challah, pressing down to help it soak up custard. Cover and chill at least 2 hours or up to one day. Keep chilled.

For pecan crumble and assembly:

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

Scatter pecan crumble over soaked challah. 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), about 27 Minutes.

Remove foil and bake until deeply browned, 40 Minutes longer. Let cool slightly before serving with maple syrup or honey.

Ingredients

For the French toast:

1 lb challah, cubed and dried overnight

butter, room temperature (for baking dish)

4 large eggs

4 large egg yolks

2 cups heavy cream

2 cups whole milk

½ cup sugar

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp kosher salt

Pecan crumble and assembly:

½ cup pecans

2 tbsp chilled butter, cut into pieces

2 tbsp light brown sugar

½ tsp kosher salt

Directions

Butter a 9"x 13" baking dish.

Toss bread cubes into prepared dish. Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl.

Pour over challah, pressing down to help it soak up custard. Cover and chill at least 2 hours or up to one day. Keep chilled.

For pecan crumble and assembly:

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

Remove foil and bake until deeply browned, 40 Minutes longer. Let cool slightly before serving with maple syrup or honey.

Pecan French Toast Casserole

Ingredients Directions

Pecan French Toast Casserole

Ingredients

Directions

Notes

Leave a Reply Cancel reply

Ingredients

Leave a Reply Cancel reply

Login