French Toast Bake With Pecan Crumble

Caper and Olive
by Caper and Olive
8 servings
9 hr 5 min

It's the holiday season and although many of us will be experiencing it a little differently this year, we still may be seeing some close family of friends for the holiday.

Whether you decide to do a buffet brunch or if you have guests that are sleeping over, this French Toast Bake with Pecan Crumble is perfect! It has all the deliciousness of French Toast with a bonus of a crisp crumble on top. The best part about this (or any bake really) is that you set it up and put it in the oven. You are not standing at your stove or electric griddle matching batches and being the last one to take your seat.

If you are not a pecan lover, by all means, substitute with walnuts. They are equally as delicious.

French Toast Bake With Pecan Crumble
Recipe details
  • 8  servings
  • Prep time: 8 Hours Cook time: 65 Minutes Total time: 9 hr 5 min
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For the French Toast
  • 1 loaf challah bread, sliced 1" thick
  • 2 tbsp butter, at room temperature
  • 4 large eggs
  • 4 large egg yolks
  • 2 cups heavy cream
  • 2 cups milk
  • 1/2 cups sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
For the Pecan Crumble
  • 3/4 cup pecans,
  • 3 tbsp unsalted butter
  • 3 tbsp light brown sugar
  • 1/2 tsp kosher salt

The evening before, slice the challah bread into 1 inch thick slices and on a large baking sheet, let stand overnight to dry out. Also, leave a half stick of butter out to come to room temperature.
In the morning, butter a 13x9 baking dish with the room temperature butter and arrange the sliced challah bread overlapping slightly in the baking dish.
In a medium mixing bowl, whisk eggs, egg yolks, cream, milk, vanilla, sugar, cinnamon , nutmeg and salt. Pour the custard mixture over the bread, pressing down on the bread to help it soak up the custard. Cover and chill at least 2 hours.
Preheat the oven to 375 degrees.
In a food processor, add pecans, chilled butter, light brown sugar and salt and pulse until nuts are coarsely chopped and the mixture resembles a crumble.
Scatter the pecan crumble over the soaked bread. Place the the baking dish on a rimmed baking sheet and cover tightly with foil. Bake for 30 minutes and then remove the foil and bake uncovered until deeply golden brown, another 35 minutes.
Let cool slightly before serving.
Serve with warm syrup, butter and your choice of assorted berries.
  • MAKE AHEAD NOTE: Leave the sliced challah out the night before to dry out. This will allow it to soak in the custard better.
  • MAKE AHEAD NOTE: You can also make the custard the night before. Simple whisk it together, cover and refrigerate. The next morning, just make sure to whisk again to re-combine anything that may have separated (like the spices)