Challah Baked French Toast

This Challah Baked French Toast is soaked in a rich vanilla bean and nutmeg custard, topped with a buttery pecan crunch, and finished with caramel and maple syrup. It’s my mom’s recipe, it’s been on our table forever, and it’s the one everyone asks for. You can throw it together the night before, slide it in the oven in the morning, and have something that looks and tastes completely over the top with almost no effort.

Why This is Delish

The challah soaks up a deeply flavored custard — eggs, half and half, vanilla bean, cinnamon, nutmeg — and bakes into something between a bread pudding and the best french toast you’ve ever had. The pecan topping goes golden and almost caramel-crispy on top. Then you hit it with warm caramel sauce and maple syrup, and it’s going to be the best breakfast you’ve ever had. The best part is you can assemble the whole thing the night before and just bake it in the morning.

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How to Make My Mom’s Challah Baked French Toast with Caramel

Preheat oven to 350°F. Grease a 9×13-inch baking dish.

In a large bowl, whisk together eggs, half & half, milk, sugar, cinnamon, vanilla, nutmeg, and salt until smooth.

Arrange the sliced challah in the prepared baking dish, slightly overlapping. Pour the custard evenly over the bread, pressing down gently so each piece soaks it up. Let sit for 10–15 minutes.

In a small bowl, mix together the chopped pecans, melted butter, cinnamon, nutmeg, and salt. Sprinkle evenly over the soaked challah.

Bake for 30–40 minutes, until the custard is set and the top is golden brown.

Let cool for 5 minutes, then serve warm drizzled with caramel sauce and maple syrup.

Variations That Spice Challah Baked French Toast Up

• Swap the pecans for walnuts or candied almonds for a different kind of crunch.
• Add a layer of sliced bananas or fresh berries between the challah slices before pouring the custard over.
• Stir a tablespoon of bourbon into the custard mixture for a grown-up version.

Substitutions For Your Dietary Needs

• Use a dairy-free milk alternative like oat milk or almond milk in place of the half and half and whole milk.
• Swap regular butter for vegan butter in the pecan topping.
• Use a gluten-free challah or brioche-style loaf to make this gluten-free.

Recipe Hacks & Tips

• Day-old challah is ideal — it soaks up the custard without getting too soggy or falling apart
• Don’t skip the overnight soak if you can help it — it makes a huge difference in texture
• Press the bread down into the custard really well so every piece gets fully saturated
• Let it rest 5 minutes after baking before serving so it sets up and slices cleanly

Serve These Delicious Dishes

• Tahini Peanut Butter Protein Energy Bites
• Nutella Stuffed Pancakes
• Chocolate Cinnamon Protein Waffles Recipe

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for about a minute, or warm the whole dish covered in foil in a 325°F oven.

Common Questions

Challah Baked French Toast

A family-favorite baked challah french toast soaked in a rich vanilla bean and nutmeg custard, topped with a buttery pecan crunch, and served warm with caramel sauce and maple syrup. Easy, make-ahead, and completely irresistible.

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Yields: 10 Servings

Video

Ingredients

FRENCH TOAST

• 2 Medium Challahs sliced
• 8 Eggs
• 2 Cups Half & Half
• 2 Cups Milk
• ⅓ Cup Sugar
• 1 Teaspoon Cinnamon
• 1 Tablespoon Vanilla Bean Extract
• ½ Teaspoon Nutmeg
• 1 Pinch Salt

PECAN TOPPING

• ¼ Cup Pecans chopped
• 1 Tablespoon Cinnamon
• ½ Stick Butter melted
• 1 Pinch Salt
• 1 Pinch Nutmeg

GARNISH

• Caramel Sauce
• Maple Syrup

Equipment

• 9×13-inch Baking Dish
• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Measuring Cups & Spoons
• Spatula

Instructions

• Preheat oven to 350°F. Grease a 9×13-inch baking dish.
• In a large bowl, whisk together eggs, half & half, milk, sugar, cinnamon, vanilla, nutmeg, and salt until smooth.
• Arrange the sliced challah in the prepared baking dish, slightly overlapping. Pour the custard evenly over the bread, pressing down gently so each piece soaks it up. Let sit for 10–15 minutes.
• In a small bowl, mix together the chopped pecans, melted butter, cinnamon, nutmeg, and salt. Sprinkle evenly over the soaked challah.
• Bake for 30–40 minutes, until the custard is set and the top is golden brown.
• Let cool for 5 minutes, then serve warm drizzled with caramel sauce and maple syrup.