Toast Bake (Printer-Friendly Version)
# What You'll Need:
→ Base Ingredients
01 -
One challah loaf (around 1½ pounds and slightly stale), diced into 1-inch pieces
02 -
Five large eggs
03 -
One and a half cups of milk
04 -
Two tablespoons of brown sugar
05 -
Two teaspoons of vanilla
06 -
One teaspoon of ground cinnamon
07 -
A quarter teaspoon of ground nutmeg
08 -
A pinch of sea salt
09 -
Butter or coconut oil, for greasing your pan
→ Crunchy Topping
10 -
Melted butter or coconut oil (around two tablespoons)
11 -
Two tablespoons of brown sugar
12 -
Half a cup of finely chopped pecans
→ For Serving
13 -
Real maple syrup
# Method:
01 -
Lightly grease a 9x13-inch pan, then arrange the cubed bread evenly across it.
02 -
Use a large, roomy bowl. Mix together eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt, whisking until everything's combined smoothly. Pour this mix over the bread, spreading it as evenly as possible.
03 -
Leave the dish at room temperature for about 30 minutes so the bread absorbs the mixture completely. If you want to plan ahead, cover it and stick it in the fridge overnight.
04 -
Set your oven to 350°F and let it warm up.
05 -
Pour the melted butter over everything, scatter the pecans and brown sugar on top. Cover it up with foil and bake it for 35 minutes. Take off the foil and continue baking for another 10–20 minutes, until the edges are golden brown and the inside is no longer liquidy.
06 -
Let the dish cool for 10 minutes with the foil placed loosely over it. Bring it to the table warm, alongside your favorite maple syrup as a topping.
# Cook's Tips:
01 -
This delicious breakfast bake is like a giant version of French toast and couldn’t be easier. It’s great for cozy family breakfasts and special brunch days!
02 -
You can prep it ahead of time, letting it sit overnight, and bake it in the morning for fresh, warm servings.