Ingredients
Cooking spray
1 (1-lb.) loaf raisin challah or regular challah, sliced 1" thick
8 large eggs
1/2 c. light brown sugar
1 c. heavy cream
1 c. whole milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
1 c. (2 sticks) butter, softened
1 c. light brown sugar
1 c. raw pecans, roughly chopped
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. kosher salt
Fresh fruit and maple syrup, for serving
Preparation
Step 1If you have time, let slices air dry at least 2 hours or up to 8.Step 2Coat a 13"-by-9" baking dish with cooking spray. Arrange slices in baking dish in 2 overlapping rows.Step 3In a large bowl, whisk eggs and brown sugar until incorporated. Whisk in cream, milk, vanilla, cinnamon, salt, and nutmeg. Using a ladle, evenly spoon egg mixture over bread. Tightly cover baking dish with foil and refrigerate overnight or up to 12 hours.
Step 1Preheat oven to 350°. In a medium bowl, mash butter, brown sugar, pecans, cinnamon, nutmeg, and salt to a thick paste.Step 2Dollop butter mixture evenly over bread. Bake until puffed and golden brown, 30 to 40 minutes.Step 3Serve French toast with fruit and plenty of maple syrup alongside.
Raisin challah makes everything more fun, but if you can only find plain (or you hate raisins), it’s going to be just as good. Make your own challah if you want to go the extra mile. (Brioche works for this recipe too.) Taking a little extra time to let the slices dry out will give the dish a welcome crunch and an extra bit of structure. But if you’re in a rush, go ahead and soak the sliced bread right away—the dish will still have an equally pleasing creamy, custardy softness. The toppings are totally up to you: fresh fruit, maple syrup, honey, powdered sugar, and whipped cream are great places to start. There are literally no wrong answers here, only incredible breakfast memories.
