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Serves: 6 to 8

For the recipe use challah bread, brioche or panetone. You may assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.


  • 3/4 cup (1½ sticks) unsalted butter, melted
    1/2 cup sugar
    2/3 cup packed brown sugar
    2 cups pecan halves
    6 cups cubed egg bread (brioche or challah (1­inch cubes)
    3 Golden Delicious apples, peeled, cored, and chopped into ½­inch pieces
    6 large eggs
    2 cups whole milk
    ¼ cup maple syrup
    1 tablespoon pure vanilla extract
    2 teaspoons ground cinnamon


  • 1. Coat two 9­inch round (and at least 2½­inches deep) pie pans (OR a 9 by 13­ inch baking dish) with butter
    or nonstick cooking spray.
    2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
    pans and tilt so that it evenly coats the bottom of each pan.
    Arrange pecan halves in an attractive pattern
    at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
    3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
    and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
    4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
    minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
    serving platters.
Apple praline baked brioche challah toast

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