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Baked French Toast with Pecan Crumble

Yields1 Serving

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.)

For the French Toast
 1 lb loaf challah, sliced 1-inch thick
 Cooking spray or 2 teaspoons unsalted butter, room temperature (for coating baking dish)
 4 large egg yolks
 2 cups heavy cream
 2 cups whole milk
 ½ cup of sugar
 1 tsp vanilla extract
 ½ tsp ground cinnamon
 ½ tsp ground nutmeg
 ½ tsp kosher salt
For the Pecan Crumble
 ¾ cup raw pecan halves
 2 tbsp chilled unsalted butter, cut into pieces
 2 tbsp light brown sugar
 ½ tsp kosher salt
 Fresh raspberries and blueberries, if desired
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

Amount Per Serving
Calories 300
% Daily Value *
Total Fat 20g31%

Saturated Fat 9g45%
Sodium 300mg13%
Total Carbohydrate 26g9%

Dietary Fiber 1g4%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.