Baked French Toast with Pecan Crumble
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Paula Disbrowe
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Ingredients
1 1-pound loaf challah, sliced 1" thick
Unsalted butter, room temperature (for baking dish)
4 large eggs
4 large egg yolks
2 cups heavy cream
2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoons kosher salt
Instructions
Spread out bread on a rimmed baking sheet; let stand overnight.
Butter a 13x9" 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.
DO AHEAD: Bread can be soaked 1 day ahead. Keep chilled.
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