1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with the melted butter to prevent sticking and add richness to the crust.
2. Arrange half of the challah cubes evenly in the bottom of the prepared dish. Layer the sliced pears on top, spreading them out to cover the bread. Sprinkle half of the chopped pecans over the pears.
3. Add the remaining challah cubes on top of the fruit and nuts, pressing down gently to create an even layer.
4. In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, nutmeg (if using), and salt until fully combined and slightly frothy. This custard mixture is the heart of the bake, so take a moment to appreciate the aroma—it’s comforting and inviting.
5. Pour the custard evenly over the challah and fruit layers, making sure all bread pieces are well soaked. I like to press down lightly with a spatula to help the liquid penetrate the bread. Cover the dish tightly with aluminum foil and refrigerate for at least 2 hours, or overnight if you can plan ahead. This soaking step is key for achieving that custardy, melt-in-your-mouth texture.
6. When you’re ready to bake, remove the dish from the fridge and let it sit at room temperature for about 15 minutes while the oven heats.
7. Remove the foil and sprinkle the remaining chopped pecans over the top. This creates a crunchy, toasted topping that contrasts beautifully with the soft interior.
8. Bake uncovered for 45-50 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean. If you notice the top browning too quickly, loosely tent with foil halfway through baking.
9. Let the bake cool for 10 minutes before serving. This resting time helps the custard finish setting and makes slicing easier.

From my experience, the key to success here is patience—especially the soaking time. I once tried rushing this step during a busy morning, and the texture wasn’t nearly as luscious. Planning ahead really pays off with this one.