Baked French Toast

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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