BAKED FRENCH TOAST WITH PECAN CRUMBLE

Baked French Toast with Pecan Crumble image

Provided by American Pecans

Number Of Ingredients 17

French Toast
A 1-pound loaf challah, sliced 1" thick
Unsalted butter, room temperature (for baking dish)
4 Large egg yolks
2 Cups of heavy cream
2 Cups of whole milk
½ Cup of sugar
1 Tsp. of vanilla extract
½ Tsp. of ground cinnamon
½ Tsp. of ground nutmeg
½ Tsp. of kosher salt
Pecan Crumble and Assembly
¾ Cup of raw pecan halves
2 Tbsp. of chilled unsalted butter, cut into pieces
2 Tbsp. of light brown sugar
½ Tsp. of kosher salt
Fresh raspberries and blueberries

Steps:

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.
Pecan Crumble and Assembly
Preheat oven to 375°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), 25-30 minutes.
Remove foil and bake until deeply browned, 35-40 minutes longer. Let cool slightly before serving with fresh berries.