Ingredients
Units
- 1 (about 1.5 lb/600 g) loaf challah
- 6 large eggs
- 1 can (15 oz/425 g) unsweetened pumpkin puree
- 2 cups whole milk
- ½ cup heavy cream
- ⅔ cup brown sugar
- 2 tsps vanilla extract
- 2 tsp cinnamon
- 1 tsp kosher salt
- ¼ tsp allspice
- ¼ tsp ground ginger
- pinch of nutmeg
For the pecan streusel:
- ½ cup chopped pecans
- 3 Tbsps unsalted butter
- 2 Tbsps sugar
- ½ tsp cinnamon
- ½ tsp kosher salt
Instructions
- Preheat the oven to 350°F. Grease a 9×13” baking dish.
- Slice the challah into ½-1” slices. Layer the challah into the baking dish in overlapping slices. Cut any slices in half or quarters, if needed, so that every inch of the baking dish is evenly covered in layers of challah.
- In a large bowl, beat the eggs. Add the pumpkin puree, milk, heavy cream, brown sugar, vanilla, cinnamon, salt, allspice, ginger and nutmeg to the eggs. Beat until everything is smooth and incorporated. Pour the custard evenly over the challah. If any pieces are sticking up above the liquid, lightly press them down to submerge them.
- Cover the baking dish and refrigerate overnight, or for a minimum of 1 hour. As the challah chills, it will fully and evenly absorb all of the liquid.
- Before baking make the streusel by combining the pecans, butter, sugar, cinnamon and salt in a bowl. Using your hands or a fork, combine the mixture until it easily clumps together. Sprinkle the streusel over the top of the challah.
- Cover the baking dish with foil and bake for 30 minutes covered, and additional 15-20 minutes uncovered.
- Serve warm, along with maple syrup, powdered sugar or your favorite French toast toppings
Notes
To make ahead and freeze, bake for 30 minutes covered, and allow the dish to fully cool then wrap tightly and freeze. When ready to serve, remove from the freezer and bake for 20 minutes covered, then 15 minutes uncovered at 350°F.
- Prep Time: 10 minutes + chilling overnight
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Ashkenazi