French · Breakfast
French Toast
A bread-and-butter-pudding-meets-French-toast tray assembled the night before — the oven works while you run coffee service
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 10
Ingredients
- Brioche or challah, 3 cm cubes — 700 g
- Eggs — 8 (480 g)
- Whole milk — 600 ml
- Double cream — 200 ml
- Caster sugar — 120 g
- Vanilla paste — 8 g
- Orange zest — 5 g
- Raspberries — 300 g
- Flaked almonds — 60 g
- Demerara sugar — 40 g
- Unsalted butter — 30 g
- Icing sugar — 15 g
- Fine sea salt — 3 g
Method
- Butter a 30 × 22 cm baking dish; fill with brioche cubes and scatter raspberries through.
- Whisk eggs, milk, cream, caster sugar, vanilla, zest and salt; pour over and press bread down.
- Cover, refrigerate 4 hours or overnight so the custard soaks fully.
- Heat oven to 165 °C fan. Scatter almonds and demerara over the top.
- Bake 40–45 minutes until puffed, deep gold, centre at 75 °C and barely wobbling.
- Rest 10 minutes; dust with icing sugar.