Ever want that yummy, decadent breakfast, but find yourself only willing to commit minimally? Join the club! This baked French Toast is an easy peasy dish great for a group brunch or simply a great substitute for traditional French Toast preparation. We love French toast any way we can get it. This baked version is no different. Indulge in our suggested toppings, or try your own. If you are familiar with Ree Drummond, The Pioneer Woman, you’ll find her version offers many topping suggestions, as well as a bread variation. Check it out here. Below is our version. We hope you enjoy.


Challah Baked French Toast

1 loaf Challah Bread

8 eggs

1 cup heavy cream

1 cup milk

1 1/2 tsp cinnamon

Dash- 1/4 tsp nutmeg

2- 2 1/2 tsp vanilla

1/2 cup chopped pecans

1/2 cup packed brown sugar

1/2 cup (8 tbls) butter 

1/2 cup (or more) blueberries

Preheat oven to 350. Grease a 9×13 casserole dish. Rip challah loaf into medium sized pieces and spread in a fairly even layer in the dish.

Beat eggs and add milk, cream, vanilla, cinnamon and nutmeg. Whisk to combine and pour over challah. 

Melt butter. Add brown sugar and pecans and stir well to combine. 

Sprinkle blueberries over top of the challah. Drizzle with butter pecan combo. Set aside for about an hour and a half (you can refrigerate for the first hour, then leave on the counter. Just make sure it's not ice cold going into the oven). Bake for 30 minutes. Slice into squares and indulge!

Note: this dish can be made the night before. If doing so, we suggest topping with blueberries, as well as making and drizzling the butter pecan combo right before popping in the oven.