We’ve been getting quite a few requests for our Pecan French Toast Bake. Ten minutes prep before you go to bed and another ten minutes in the morning make this a simple dish that will please your breakfast crowd.
- Loaf of challah bread, sliced 1/2 inch thick
- 8 large eggs
- 3 cups of buttermilk
- 2/3 cups of heavy cream
- 1/3 cup of Bailey’s Irish cream
- 1 tablespoon of sugar
- 2 teaspoons of vanilla
- 1 teaspoon of cinnamon
- 1/2 cup of softened butter
- 3 tablespoons of maple syrup
- 1 1/2 cups of brown sugar
- 1 1/2 cups of chopped pecans
Spray a 9×13 baking pan with cooking spray
Place two layers of Challah bread into baking pan. Bread will not evenly fit in pan so tear small pieces to fill gaps.
Whisk together eggs, buttermilk, heavy cream, Bailey’s Irish cream, sugar, vanilla and cinnamon in a large bowl until well combined.
Pour egg wash over bread in baking pan
After ensuring bread is soaked in egg wash, cover with aluminum foil and place in refrigerator overnight.
In the morning, preheat oven to 350 degrees.
Combine butter, maple syrup, brown sugar and pecans and mix until crumbly.
Spread topping over Challah bread.
Bake at 350 for approximately one hour. Bread should rise out of pan and appear puffy when ready.
Cool for ten minutes and serve. Add whip cream and/or sliced bananas for extra fun.