Go Back

Apple Butter, Pear, and Pecan Challah French Toast Bake

A cozy and indulgent French toast bake made with challah, apple butter, spiced apples, and pears, perfect for brunch with family and friends.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf loaf of challah bread, sliced into 1 1/2-inch thick pieces
  • 1 cup apple butter (homemade or store-bought)
  • 6 large eggs
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • 6 tablespoons butter, melted and lightly browned
  • 2 medium apples, thinly sliced
  • 2 medium pears, thinly sliced
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans
  • Pinch of salt
Cinnamon Maple Syrup
  • 1/2 cup maple syrup
  • 2 sticks cinnamon sticks
  • 1 tablespoon vanilla extract
Maple Whipped Cream
  • 1 cup heavy whipping cream
  • 1-2 tablespoons cinnamon maple syrup
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish with some butter.
  2. Carefully slice your challah almost in half horizontally, leaving the bottom intact.
  3. Spread the apple butter generously inside the challah.
  4. In a bowl, whisk together the eggs, milk, vanilla, browned butter, and a pinch of salt until smooth.
  5. Gently dip the challah into the custard for about a minute. Arrange soaked bread upright in the baking dish.
  6. Toss sliced apples and pears with brown sugar and cinnamon, then tuck them between the slices of bread. Sprinkle with pecans.
  7. Pour remaining custard over the bread, cover with foil, and marinate in the refrigerator for at least 30 minutes or ideally overnight.
Baking
  1. Bake covered for 25 minutes, then uncover and bake an additional 20-25 minutes until golden and set.
Making Syrup and Whipped Cream
  1. For cinnamon maple syrup, simmer maple syrup with cinnamon sticks for about 5 minutes, then stir in vanilla.
  2. Whip heavy cream with a drizzle of cinnamon maple syrup and a pinch of salt until soft peaks form.
  3. Serve whipped cream warm alongside the bake, drizzled with cinnamon maple syrup.

Notes

Tip: Let the custard soak overnight for more flavor. Stale challah works best for absorption. Feel free to swap out fruits with berries, peaches or bananas for variations.