Baked French Toast

• 1 loaf of challah bread, thickly sliced
• butter
• 4 large eggs
• 4 large egg yolks
• 2 cups heavy cream
• 2 cups whole milk
• 1/4 cup sugar
• 1tsp vanilla
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• Topping:
• 1/2 cup pecans
• 2 tbsp chilled butter, cut into pieces
• 2 tbsp light brown sugar
• 1/4 tsp kosher salt
• Blackberry Patch Blackberry Syrup for serving

Butter a 13x9 baking dish and arrange sliced bread in rows. Whisk all ingredients, not including topping, in a medium bowl. Pour over bread. Cover and chill at least 2 hours (can be soaked one day ahead - keep chilled). Preheat oven to 375 degrees. Pulse all topping ingredients except syrup until nuts are coarsely chopped. Sprinkle over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through, 25-30 minutes. Remove foil and bake 35-40 minutes longer or until browned. Serve with Blackberry Patch Blackberry Syrup.    

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