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Christmas morning calls for a big, cozy breakfast, and this might be my new favorite addition to our holiday table! I took my classic challah French toast recipe and turned it into a beautiful baked casserole with warm cinnamon, vanilla, and buttery candied pecans. It's perfect for serving family-style, and you can even prepare it the night before for an easier Christmas morning. Serve it warm with maple syrup, fresh raspberries, and a big pot of coffee!
Prep Time: 25 minutes
Optional Chill Time: 30 minutes or overnight
Cook Time: 45–55 minutes
Total Time: 1 hour 10 minutes to 1 hour 20 minutes, plus optional chilling
Servings: 10–12
Ingredients
For the French Toast Casserole
2 medium challah loaves (about 12 inches long each), preferably day-old
6 large eggs
2 cups whole milk
½ cup heavy cream
⅓ cup packed light brown sugar
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
2 tablespoons unsalted butter, softened, for greasing the baking dish
For the Candied Pecans
1 cup pecan halves, roughly chopped
3 tablespoons unsalted butter
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
Pinch of flaky sea salt
For Serving
Pure maple syrup
Powdered sugar, optional
Fresh raspberries & blackberries
Instructions
Slice the challah into thick pieces, about 1–1½ inches wide. If the bread is very fresh, leave the slices uncovered for a few hours to dry slightly. This helps the bread absorb the custard without becoming too soggy.
In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Generously butter a large baking dish. Working one slice at a time, dip each piece of challah into the custard mixture, coating both sides. Arrange the soaked slices in overlapping rows in the prepared baking dish, leaning them slightly against one another so the tops remain exposed. If needed, divide the bread between two baking dishes rather than overcrowding one.
Once all the bread is arranged, slowly pour the remaining custard evenly over the top, making sure to get some between the slices. Allow the casserole to sit for 15–30 minutes so the bread can absorb the custard, or cover and refrigerate overnight if preparing ahead.
Preheat the oven to 350°F. If the casserole has been refrigerated overnight, remove it from the refrigerator while the oven preheats. Cover loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 20–30 minutes, until the tops are golden brown and the center is set. The center should reach 160°F. A deeper casserole may require additional baking time.
While the casserole bakes, prepare the candied pecans. Melt the butter in a skillet over medium-low heat. Stir in the brown sugar and cinnamon, then add the chopped pecans. Cook for 3–5 minutes, stirring frequently, until the pecans are glossy and coated in the caramelized sugar. Remove from the heat and finish with a pinch of flaky sea salt.
Once the French toast casserole is finished baking, allow it to rest for about 5 minutes. Spoon the warm candied pecans over the top, letting some fall between the layers of challah. Finish with a dusting of powdered sugar, if desired, and serve warm with fresh raspberries and plenty of maple syrup!
Madeline's Tips
Make it ahead: Assemble the casserole the night before, cover tightly, and refrigerate. The next morning, bake while you prepare the rest of breakfast. The bread will have had plenty of time to absorb the custard.
Dip each slice individually: Coating both sides of the challah before arranging it in the baking dish helps distribute the custard evenly, so you don't need to rely on a long soaking time.
Keep the pecans crunchy: Prepare the candied pecans while the casserole bakes and add them just before serving for the best texture.
Use day-old challah: Slightly stale bread absorbs the custard beautifully while holding its shape during baking. If your challah is fresh, let the slices dry out a little before assembling.
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A Recipe by Madeline May
Challah French Toast Casserole with Candied Pecans
Christmas morning calls for a big, cozy breakfast, and this might be my new favorite addition to our holiday table! I took my classic challah French toast recipe and turned it into a beautiful baked casserole with warm cinnamon, vanilla, and buttery candied pecans. It's perfect for serving family-style, and you can even prepare it the night before for an easier Christmas morning. Serve it warm with maple syrup, fresh raspberries, and a big pot of coffee!
Ingredients
- For the French Toast Casserole
- For the Candied Pecans
- For Serving
Instructions
Slice the challah into thick pieces, about 1–1½ inches wide. If the bread is very fresh, leave the slices uncovered for a few hours to dry slightly. This helps the bread absorb the custard without becoming too soggy.
In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Generously butter a large baking dish. Working one slice at a time, dip each piece of challah into the custard mixture, coating both sides. Arrange the soaked slices in overlapping rows in the prepared baking dish, leaning them slightly against one another so the tops remain exposed. If needed, divide the bread between two baking dishes rather than overcrowding one.
Once all the bread is arranged, slowly pour the remaining custard evenly over the top, making sure to get some between the slices. Allow the casserole to sit for 15–30 minutes so the bread can absorb the custard, or cover and refrigerate overnight if preparing ahead.
Preheat the oven to 350°F. If the casserole has been refrigerated overnight, remove it from the refrigerator while the oven preheats. Cover loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 20–30 minutes, until the tops are golden brown and the center is set. The center should reach 160°F. A deeper casserole may require additional baking time.
While the casserole bakes, prepare the candied pecans. Melt the butter in a skillet over medium-low heat. Stir in the brown sugar and cinnamon, then add the chopped pecans. Cook for 3–5 minutes, stirring frequently, until the pecans are glossy and coated in the caramelized sugar. Remove from the heat and finish with a pinch of flaky sea salt.
Once the French toast casserole is finished baking, allow it to rest for about 5 minutes. Spoon the warm candied pecans over the top, letting some fall between the layers of challah. Finish with a dusting of powdered sugar, if desired, and serve warm with fresh raspberries and plenty of maple syrup!
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