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Pecan Crusted Baked French Toast

This luscious dish starts with slices of rich Challah bread soaked in a glorious egg custard, whisked together with cinnamon, maple syrup and dark brown sugar. Then it’s baked until puffed and golden, topped with a buttery, maple, and pecan glaze. Brunch can be both easy and delicious!
Cook Time 55 minutes
Course Breakfast, Brunch
Servings 6 to 8 servings

Equipment

  • 13" x 9" baking dish

Ingredients
  

  • For the base: 
  • 1 large loaf Challah bread, cut into slices about 1” thick
  • ¼ cup dark brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 6 extra-large eggs
  • 1-½ cups half and half
  • ⅓ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • For the topping: 
  • ¼ cup butter
  • ⅔ cup pure maple syrup
  • ½ cup dark brown sugar
  • 1 cup chopped toasted pecans 

Instructions
 

  • In a large bowl whisk the brown sugar with the cinnamon, and kosher salt. In a separate bowl, whisk the eggs with the half and half, maple syrup, and vanilla extract.
  • Add the egg mixture to the brown sugar, whisking to blend together.
  • Spray a 13” x 9” baking dish with a cooking spray and pour about ¼ of the custard base in the bottom. You want just enough to cover the bottom of the dish.
  • Dip each slice of the bread into the custard base and place into the baking dish, layering the slices and placing them somewhat upright as you go. Pour the remaining custard over the bread. Cover with plastic wrap and refrigerate overnight.
  • About 45 minutes before baking, remove the dish from the refrigerator and allow the French toast to rest at room temperature. (If the dish is still cool to the touch, set it on a rimmed baking sheet before putting it in the oven.)
  • Place a small saucepan over medium heat and melt the butter with the brown sugar, and maple syrup.
  • Add the toasted pecans, stirring to combine.
  • Spoon the sauce over the bread, scattering the toasted pecans evenly across the French toast.
  • Bake in a 350-degree oven for 55 minutes or until the custard is baked through. Check the French toast after about 40 minutes and If the edges of the bread start to brown too much, cover loosely with foil.
  • Let the French toast rest 10 minutes before serving.