Easy Baked French Toasts

Kitty FloridoJuly 18, 2017

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It’s no secret we love the #Guatebakers gang that TBR Magazine has put together. And it’s also safe to say that every time we go to one of the swaps, we meet new faces and new bakeries. This is how we met Claudia from Cinq Brioches. We got together a few weeks ago at the opening of POP, and talked about the brioche breads she prepares.

We talked about this exact recipe. I wanted to try it using brioche bread, so when choosing a flavor, I thought of something basic, not a chocolate or sweet falvored one… but a plain one that would make the custard stand out. To add a bit of texture to the dish, I chose a poppy-seed brioche.

I love using what I have around in the kitchen when baking, so I also got the chance to bake with the Bourbon Vanilla I got from Clio’s. I woke up a little bit earlier and got everything together. Preparing this bake ahead is best, but not mandatory. I got all the ingredients and did all the prep in less than 5 minutes: mixed the custard, sliced the brioche, soaked the slices and arranged them. Then, you can let the brioche soak all the custard goodness while the oven pre heats.

The original recipe from Sarah Carey calls for blueberries, adding them before baking… but I prefer to add your favorite berries when serving, along with the maple syrup. This French Toast Bake is even better the next day!

Kitty

Baked French Toasts

Slightly adapted from Martha Stewart
Yields: 8 servings

Ingredients:
unsalted butter, room temperature, for baking dish
3 large eggs
1 ½ cups whole milk
2 tablespoons of maple sugar
½ teaspoon ground cinnamon
¼ teaspoon coarse salt
10 slices brioche, cut ½-inch-thick
fruit and maple syrup, for serving

Preparation:

Butter a shallow 2-quart baking dish.
In a large measuring cup, whisk together eggs, milk, sugar, cinnamon and salt.
Dip each slice in the egg mixture, and arrange in the dish slightly overlapping.
Pour the rest of the custard over the brioche, and cover with plastic wrap.
Let stand for 30 minutes at room temperature, or refrigerate overnight.
Preheat the oven to 325ºF, remove the plastic and bake until puffed and custard is set, 45 to 55 minutes.
Let cool for 10 minutes and serve.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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