Ingredients:

  • 1 loaf of challah or brioche bread, about 14 ounces (400g), cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk (480ml)
  • ½ cup heavy cream (120ml)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup pecan halves (120g)
  • ¼ cup unsalted butter (60g)
  • ½ cup brown sugar (100g)
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C). In a large bowl, combine bread cubes and set aside.
  2. In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Pour the custard over the bread cubes and gently toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
  3. In a saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, salt, and vanilla. Add pecans and cook, stirring frequently, until the mixture is bubbly and pecans are well-coated, about 5 minutes. Remove from heat.
  4. Grease the baking dish. Spread half of the custard-soaked bread evenly in the dish. Spoon half of the caramelized pecans over the bread, then layer remaining bread and top with the rest of the pecans.
  5. Bake in preheated oven for 45-50 minutes until golden brown and set in the middle.
  6. Let cool slightly before slicing and serving warm, optionally drizzled with more maple syrup.