Savoury & Style

I love French toast! What I don’t love is standing at the stove, dipping, frying and repeating. Baked French toast is the answer. Truth be told, it tastes like French toast but I would consider it more of a bread pudding. The best thing about it is it can be thrown together the night before and baked just before serving. A perfect dish when you’ve got company. If you can’t wait until tomorrow you can make it right before just let the bread soak for at least 30 minutes and reduce baking time to 45 minutes. Serves 6-8

Prep time : 20 minutes

Setting time: 30 minutes-12 hours

Baking time : 45-60 minutes

1 loaf challah or day old brioche sliced into 3/4-1” slices

6 eggs lightly beaten

1 cup heavy cream

1 cup milk ( 1%, 2% or homo)

1/2 cup granulated sugar

1/4 cup brown sugar

1 tsp cinnamon

Topping

3 apples diced

1/4 cup cold unsalted butter

1/4 cup brown sugar

1/4 cup all purpose flour

1/2 tsp cinnamon

1/4 tsp salt

Butter a 9 X 13 baking dish. Lay bread slices evenly ( they can overlap).

Add cream, milk, cinnamon and sugars to beaten eggs and whisk to incorporate well.

Pour mixture as evenly as possible. You want the eggs to soak into the bread so don’t be afraid to press it down to absorb. If making ahead cover with plastic wrap and refrigerate until ready to bake.

Combine brown sugar, flour and cinnamon. Cut the butter into pieces and mix it in with a pastry cutter or fork. You want it to resemble small peas meaning there’s still small pieces of butter intact. Wrap and refrigerate.

Preheat oven to 350F

Add apples on top of bread and top with sugar topping. Bake for 50-60 minutes or until set. Serve with warm maple syrup. Enjoy!