Description
A showy sliceable baked French toast with rich custardy layers, perfect for gatherings.
Ingredients
Scale
- 1 (800 g / 28 oz) loaf brioche or challah, day-old
- 6 large eggs
- 240 ml (1 cup) whole milk
- 240 ml (1 cup) heavy cream
- 80 g (1/3 cup) granulated sugar
- 30 g (2 tbsp) light brown sugar, packed
- 2 tsp (10 ml) pure vanilla extract
- 1½ tsp (3.5 g) ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp fine salt
- 60 g (4 tbsp) unsalted butter, melted
- Optional toppings: maple syrup, powdered sugar, fresh berries, toasted pecans
Instructions
- Preheat oven to 190°C (375°F). Using a sharp knife, make thin parallel cuts across the top of the loaf.
- Whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until blended.
- Place the sliced loaf in a shallow baking dish and pour the custard over it, letting it absorb.
- Brush the top with melted butter and bake for 15 minutes at 190°C (375°F), then reduce heat and bake for another 20–25 minutes.
- Let the loaf rest for 10 minutes before serving with desired toppings.
Notes
For a dairy-free version use 480 ml unsweetened oat milk and 60 ml melted dairy-free butter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 225mg