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In a small bowl mix the heavy cream, eggs, vanilla, and maple syrup
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In another bowl, mix the cream cheese, jif maple peanut butter, and maple syrup
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Butter an 9x13" rectangular baking dish
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Cube the challah bread
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Place half of the cubes in the bottom of the pan
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Spread the cream cheese mixture on top. You can add them by dollops
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Add the berries and pecans
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Top with the rest of the bread
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Pour in the heavy cream and egg mixture
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Press the bread down gently with a spatula
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Cover and refrigerate for 6-8 hours of overnight
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The next morning preheat oven to 350 degrees Fahrenheit
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Cover the casserole with a buttered aluminum foil
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Bake for 20 minutes
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Uncover and bake for 25 more minutes
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Remove from oven and let it rest before dusting with powdered sugar and topping with more pecans
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Enjoy