Ingredients

The following ingredients have 18 Servings
  • 1 1/2 pound loaf of challah bread (fresh or day old)
  • 3 cups eggnog
  • 1 cup half and half
  • 2 large eggs
  • 1/2 tsp freshly grated nutmeg
  • pinch salt
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup pecan halves
  • 4 Tbsp cold unsalted butter (cut in pieces)
  • butter
  • maple syrup

Instruction

  • Butter a 9x13 casserole.
  • Slice the challah into 1 inch slices, and then cut the slices into 1 inch chunks. That's approximate, don't get out the measuring tape. Put the bread into the pan and arrange in an even layer.
  • Whisk together the eggnog, half and half, eggs, nutmeg, and salt. Pour over the bread cubes, reserving 1 cup of the liquid for later.
  • Toss the bread so it's all coated with liquid. Cover with foil and let sit for an hour.
  • Preheat the oven to 350F
  • Pulse all the streusel topping ingredients together in a food processor until crumbly.
  • Pour the rest of the liquid over the bread, and top with the streusel topping. I like to use my fingers to make larger 'crumbles' out of the mixture.
  • Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, or until cooked throughout.
  • Serve hot with butter and maple syrup.