- Recipes
- French Toast Bake
Breakfast
French Toast Bake
Difficulty:
Easy
Prep time:
10 mins
Cooking time:
30 mins
Servings:
4-6
Ingredients
Custard
- 3/4 cup a2 Milk® Full Cream
- 3 Eggs
- 1 tsp Ground cinnamon
- 1 tbsp Brown sugar
- Pinch of sea salt
Bread
- 10-12 Slices brioche or challah bread, thickly sliced (about 2.5cm thick)
- Olive oil spray
Topping
- 3 tbsp Brown sugar
- 1/4 tsp Ground cinnamon
Optional Additions
- 2 tbsp Sliced almonds, toasted
- 2 tbsp Hazelnuts, toasted and roughly chopped
- 2 tbsp Pomegranate seeds
- 1/4 cup Cherries, pitted and halved
- 2 tbsp Maple syrup, for drizzling
- Vanilla ice cream, to serve
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Directions
- Preheat oven to 180°C (160°C fan-forced).
- Lightly spray a 23cm x 33cm baking dish with olive oil.
- In a medium mixing bowl, whisk together the a2 Milk® Full Cream, eggs, 1 tbsp brown sugar, 1 tsp cinnamon, and a pinch of sea salt until well combined.
- In a small bowl, mix together the 3 tbsp brown sugar and 1/4 tsp cinnamon for the topping. Set aside.
- Dip each slice of bread into the egg mixture, ensuring both sides are evenly coated. Let excess drip off.
- Arrange the soaked bread slices in the prepared baking dish at a slight angle, overlapping each slice. Try to arrange as evenly as possible so all slices cook at the same rate.
- Sprinkle the brown sugar and cinnamon topping evenly over the bread.
- Bake for 30 minutes or until the eggs are set and the top is golden brown and slightly crisp.
- Remove from oven. Top with toasted almonds, hazelnuts, pomegranate seeds, and cherries if desired.
- Drizzle with maple syrup and serve warm with vanilla ice cream.
