Kristen Massad won the hearts — and stomachs — of Preston Hollow when she opened Tart Bakery in 2004. She sold the shop in 2013 to devote time to her family, but Massad still is immersed in the culinary world. Her blog, inkfoods.com, includes dozens of recipes, and she recently launched the small batch confection company Joy + Oliver.
Massad is featured in our December issue, along with her pecan pie French toast bake. We have the recipe here:
5 cups Challah bread, chopped into 1-inch squares
1 cup half and half
1 tablespoon vanilla extract
2 teaspoons cinnamon
3 cups pecans
Pecan pie filling
1 cup brown sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1/3 cup butter, melted
Preheat oven to 375 degrees Fahrenheit.
In a medium bowl, combine all the ingredients for the pecan pie filling and set aside.
In a separate bowl, mix together the half and half, eggs, vanilla, cinnamon and pecans.
Add the chopped bread into a deep casserole dish, and pour the egg mixture over to bread to cover completely. Gently stir bread to get each piece coated in the egg mixture.
Evenly pour the pecan pie filling on top of the bread mixture.
Bake for 20-25 minutes, or until golden brown, and cooked throughout.
Serve warm with maple syrup and fresh whipped cream.
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