Description
A cozy and indulgent brunch bake that layers challah bread with apple butter, ripe pears, and crunchy pecans, all soaked in a creamy custard and baked to golden perfection.
Ingredients
Scale
- 1 loaf challah bread, cut into 1-inch cubes
- 1/2 cup apple butter
- 2 ripe pears, peeled and thinly sliced
- 1/2 cup chopped pecans
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons brown sugar (for topping)
- 2 tablespoons butter, melted (for topping)
Instructions
- Grease a 9×13-inch baking dish. Arrange half of the challah cubes in the dish. Spread apple butter evenly over the bread. Layer pear slices and sprinkle half of the pecans. Top with remaining challah cubes.
- In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, and salt. Pour custard evenly over the bread, pressing down to soak. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat oven to 350°F (175°C). In a small bowl, mix brown sugar and melted butter, then drizzle over the top. Sprinkle with remaining pecans.
- Bake for 40-45 minutes, until golden and set. Let cool for 5-10 minutes before serving. Serve warm, optionally with extra maple syrup.
Notes
For best results, let the bread soak overnight. You can substitute apple butter with pumpkin butter or your favorite fruit preserves. Pecans can be replaced with walnuts or almonds.
Nutrition
- Calories: 480 kcal
- Sugar: 28 g
- Fat: 24 g
- Carbohydrates: 52 g
- Protein: 14 g