This is the recipe for the casserole the Kim family makes every year for Winter Solstice. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintThe Kim Family’s Challah Bread French Toast Casserole w/ Cinnamon Pecan Crumble
- Yield: 0 family portion 1x
Ingredients
Scale
Casserole
- 1 large loaf of Challah 24 oz
- 8 eggs
- 2 cups half and half
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- Dash of nutmeg
- pinch of salt
Topping
- 1 stick salted butter
- 1/2 cup brown sugar
- 1 cup pecans
- 2 tbsp honey
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
Instructions
- Preheat oven to 350
- Cut bread into 2 inch cubes
- Butter a casserole dish (I use 14x10x3)
- Mix all ingredients except the bread with electric mixer until well combined about 2-3 minutes
- Fold in the bread cubes to the wet mixture and pour into buttered casserole dish
- In the morning, make the crumb topping while preheating oven at 350
- Remove casserole from fridge and top with cinnamon pecan topping making sure to get the topping evenly across the whole top of casserole
- Bake 30-35 minutes until golden brown
- Serve. Enjoy!
- Category: Main Courses
- Cuisine: Jewish
