This sweet casserole is topped with crunchy pecans, but feel free to substitute any extra nuts you might have in your pantry, like walnuts or almonds.
1 loaf challah
1 cup pecans
3/4 cup light brown sugar, divided
2 tbsp butter, melted
6 large eggs
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground nutmeg
3 cups whole milk
2 tbsp confectioners' sugar
Cut the challah into ½-inch slices. Grease a 9x13-inch baking dish. Coarsely chop the pecans and place in a medium bowl, along with ½ cup brown sugar and butter. With hands, mix together.
Layer challah in baking dish, overlapping slices and sprinkling pecan mixture in between slices and layers.
In a large bowl, whisk the eggs, vanilla, cinnamon, nutmeg, remaining ¼ cup brown sugar, and pinch of salt. Whisk in the milk until well combined. Pour over challah. With hands, gently press down on bread to soak in custard. Cover and refrigerate overnight.
Preheat oven to 375°F. Uncover and bake 35–40 min., until custard has set. Cool slightly, then dust with confectioners’ sugar.