Ingredients:
1 loaf of challah bread, thickly sliced
butter
4 large eggs
4 large egg yolks
2 cups heavy cream
2 cups whole milk
1/4 cup sugar
1tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
Topping:
1/2 cup pecans
2 tbsp chilled butter, cut into pieces
2 tbsp light brown sugar
1/4 tsp kosher salt
Blackberry Patch Blackberry Syrup for serving
Directions:
Butter a 13x9 baking dish and arrange sliced bread in rows. Whisk all ingredients, not including topping, in a medium bowl. Pour over bread. Cover and chill at least 2 hours (can be soaked one day ahead - keep chilled). Preheat oven to 375 degrees. Pulse all topping ingredients except syrup until nuts are coarsely chopped. Sprinkle over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through, 25-30 minutes. Remove foil and bake 35-40 minutes longer or until browned. Serve with Blackberry Patch Blackberry Syrup.