The BEST French Toast Bake
Brioche French toast bake. Super easy using only pantry ingredients, this is the perfect make-ahead brunch for lazy weekends!
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Servings: 6 people
Ingredients
- 8-10 slices brioche, cut into triangles
- 60 ml (¼ cups) maple syrup
- 50 g (¼ cups) brown sugar
- 5 tablespoons (⅓ cups) butter
For the custard
- 4 eggs
- 275 ml (1 cups) milk
- 2 teaspoons ground cinnamon or nutmeg
For serving
- 200 ml (¾ cups) double cream (heavy cream), lightly whipped
- 100 g (¾ cups) raspberry compote
- icing sugar for dusting
Instructions
- Preparation: Begin by preheating your oven to 170ºC (350ºF). Use 2 tablespoons of butter to lightly grease a 23x33cm (9x13 inch) baking dish.
- Maple Butter Base: In a small saucepan, combine the remaining butter, brown sugar, and maple syrup. Whisk them together over medium heat until they're well combined, and pour this maple butter into the bottom of your prepared baking dish.
- Brioche Layering: Slice your brioche bread into triangles and arrange them in the dish, cut side down, with the crusts facing upwards. This positioning allows for optimal custard absorption.
- Custard: For the custard, whisk together eggs, milk, and cinnamon until smooth. Gently pour this mixture over the arranged brioche, ensuring each piece is evenly coated. Allow the bread to soak for at least 30 minutes, or for an even richer flavour, let it rest overnight in the fridge. Press down lightly on the bread to ensure it's fully submerged and even in the dish; the bread may rise slightly as it absorbs the custard.
- Baking: Bake in the preheated oven for 30-35 minutes. If the edges begin to brown too quickly, cover the dish with foil and continue to bake until the custard sets and the top is golden and crispy.
- Serving: After removing from the oven, let the bake stand for a few minutes. In the meantime, whip the double cream (heavy cream) until light. Dollop the cream onto the warm French toast bake; it will start to melt, similar to ice cream. Finish by spooning raspberry compote over the top and serve warm.
Notes
- Advance Prep: This French toast bake can be assembled the day before. Cover with cling film or foil and refrigerate overnight. When ready, bake as directed to enjoy a fresh, warm breakfast.
- Storing Leftovers: Cool the baked French toast completely before transferring it to an airtight container. It can be stored in the fridge for the next day or frozen for longer preservation.
- Freezing: For longer storage, place in freezer-safe, airtight containers and freeze for up to 1 month.
- Reheating: If frozen, thaw overnight in the fridge. Reheat servings in the microwave until warmed through.
Nutrition
Calories: 471kcal | Carbohydrates: 33g | Protein: 10g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 314mg | Potassium: 162mg | Sugar: 17g | Vitamin A: 1304IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg
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