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Challah French Toast Casserole

Challah French Toast Casserole

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 374 kcal
Author Chef Rhadia


  • 1- loaf challah crust on, cut into 1-inch pieces
  • 6 large eggs
  • 3 cups half-and-half
  • ΒΌ cup sugar
  • 1 tbsp vanilla extract
  • 1 teaspoon ground cinnamon


  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons butter chilled
  • 1/2 cup chopped pecans


  1. Lightly grease a 9x13 in baking dish and layer the challah pieces into the dish.
  2. In a large bowl, whisk together the eggs, half and half, sugar, vanilla, and cinnamon. Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day.
  3. Prepare the topping by combining brown sugar, flour, cinnamon and salt in a bowl and whisking to distribute ingredients well. Cut butter into small cubes and add to dry ingredients. Mash in with a fork or pastry cutter. Stir in chopped pecans. Cover and place in fridge.
  4. When ready to bake, preheat the oven to 375 and remove the dish from the fridge. Sprinkle the topping all over the casserole. Bake until puffed and deep golden brown, 35 to 45 minutes.