Apple Butter, Pear and Pecan Challah French Toast Bake is a cozy, make-ahead breakfast that’s perfect for chilly mornings or weekend brunch. I love how the rich challah bread soaks up the creamy custard, while layers of spiced apple butter, soft pears, and crunchy pecans bring warmth and texture to every bite. It’s sweet, comforting, and makes the whole kitchen smell like fall.
Why You’ll Love This Recipe
I like this dish because it feels indulgent but is so easy to put together. I prep it the night before, so all I have to do in the morning is pop it in the oven. The combination of pears, pecans, and apple butter makes it a little more special than traditional French toast, and the challah gives it that perfect custardy texture. It’s great for holidays, brunch gatherings, or just treating myself on a slow weekend.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Challah bread, preferably a day or two old, cubed
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Ripe pears, thinly sliced
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Apple butter
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Chopped pecans
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Eggs
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Whole milk or half-and-half
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Vanilla extract
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Ground cinnamon
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Nutmeg
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Brown sugar
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Butter, for greasing the baking dish
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Optional: powdered sugar or maple syrup for serving
Directions
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I start by greasing a 9×13 baking dish with butter and layering half of the cubed challah in the bottom.
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I spread a layer of apple butter over the bread, then arrange half the sliced pears and a sprinkle of pecans on top.
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I repeat the layers with the remaining challah, apple butter, pears, and pecans.
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In a large bowl, I whisk together eggs, milk, vanilla, cinnamon, nutmeg, and brown sugar until well combined.
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I pour the custard evenly over the layered bread and gently press down to help the bread absorb the mixture.
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I cover the dish and refrigerate overnight (or at least 2 hours).
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In the morning, I let it sit at room temperature for about 20 minutes while I preheat the oven to 350°F (175°C).
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I bake uncovered for 45–55 minutes, or until golden and set in the center.
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I let it cool for a few minutes before serving with powdered sugar or maple syrup.
Servings and timing
This recipe serves about 8 people and takes roughly 20 minutes to prep, plus overnight chilling and 45–55 minutes of baking time. It’s perfect for making ahead and baking fresh in the morning.
Variations
Sometimes I swap the pears for apples or use a mix of both. I’ve also added raisins or dried cranberries for extra sweetness. If I want a dairy-free version, I use almond milk and skip the butter for greasing. For a slightly different flavor, I use pumpkin butter instead of apple butter in the fall.
Storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I cover a slice with foil and warm it in a 350°F oven for about 10–15 minutes or microwave it in short bursts. It still tastes great the next day, especially with a fresh drizzle of maple syrup.
FAQs
Can I use a different type of bread?
Yes, I’ve made this with brioche and thick-cut French bread. Challah just gives it that soft, rich texture I love most.
Does it have to sit overnight?
It’s best when it soaks overnight, but if I’m short on time, I let it sit for at least 2 hours in the fridge.
Can I make it nut-free?
Absolutely. I just leave out the pecans or substitute with seeds like pumpkin or sunflower for a little crunch.
What kind of pears work best?
I like using ripe but firm Bartlett or Bosc pears—they hold their shape well and don’t get mushy while baking.
Can I freeze this dish?
Yes, I’ve frozen it after baking. I let it cool, slice it, then wrap and freeze individual portions. I reheat in the oven or microwave when ready to eat.
Conclusion
Apple Butter, Pear and Pecan Challah French Toast Bake is one of my favorite cozy breakfasts to make when I want something comforting, flavorful, and just a little bit fancy. I love how easy it is to prepare in advance, and the way the flavors come together makes every bite feel like a warm hug. Whether it’s for a holiday brunch or a lazy Sunday morning, this dish always makes the table feel special.
