Baked French Toast with Pecan Crumble
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup sugar
- 4 large eggs
- 1/2 cup pecans
- 4 large egg yolks
- 2 cups whole milk
- 2 tablespoons light brown sugar
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoons kosher salt
- 1 1-pound loaf challah, sliced 1" thick
- unsalted butter, room temperature (for baking dish)
- 2 tablespoons chilled unsalted butter, cut into pieces
- blackberry syrup
- Carbohydrate 48 g(16%)
- Cholesterol 316 mg(105%)
- Fat 42 g(65%)
- Fiber 2 g(8%)
- Protein 14 g(27%)
- Saturated Fat 21 g(106%)
- Sodium 541 mg(23%)
- Calories 619
PreparationFor french toast: 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. 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 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. Bread can be soaked 1 day ahead. Keep chilled. Pecan mixture can be made 1 day ahead. Cover and chill.
PreparationFor french toast: 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. 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 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. Bread can be soaked 1 day ahead. Keep chilled. Pecan mixture can be made 1 day ahead. Cover and chill.
