Baked French Toast
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Resting Time
1 d
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Total Time
1 d 45 mins
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Servings
6
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Calories
4913 kcal
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Course
Breakfast
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Cuisine
American-Mediterranean Fusion
Baked French Toast
Description
This Baked French Toast recipe involves layering slices of buttered challah bread in a baking dish and soaking them in a custard made from plain yogurt, eggs, honey, vanilla extract, a touch of salt, and milk. Refrigerating overnight allows the bread to thoroughly absorb the custard, ensuring a soft, custardy interior after baking.
Baking at 350°F with added cold butter dotted on top and additional milk poured over results in a baked French toast with a creamy texture that is almost firm to the touch. The honey simple syrup made by boiling honey, water, and lime juice and then cooling it creates a bright and mildly sweet accompaniment that balances the dish’s richness.
Challah bread’s natural sweetness and softness is ideal but any white bread can be used, including slightly stale slices to reduce waste. This baked French toast can be garnished with powdered sugar and fresh seasonal fruit such as raspberries for added color and freshness.
The custard soaking step is important for maximum flavor and texture. The honey simple syrup can be stored and reheated and serves as a convenient way to sweeten the French toast when serving. This dish works well for feeding a group and can be prepared ahead the night before.
Ingredients
For the French Toast
- 3 tablespoons unsalted butter 2 tablespoons at room temperature, 1 tablespoon cold
- 8 (3/4-inch thick) challah bread slices
- 1 cup PLAIN yogurt (not Greek yogurt)
- 2 egg large
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- kosher salt
- 1/4 cup milk whole
- powdered sugar for garnish
- seasonal fruit (used here: raspberries)
For the Honey Simple Syrup
- 1 cup honey
- 1 cup water
- 1/4 teaspoon lime juice
Instructions
- Prepare the bread. Spread the room temperature butter on one side of each slice of bread. Add to a large (14X10-inch) baking dish with the buttered side facing down, shingling the bread so it’s slightly overlapping.
- Make the custard. In a large bowl, whisk together the yogurt, eggs, honey, vanilla, and a small pinch of salt.
- Soak the bread. Pour the custard over the challah, tipping the dish and using a spatula to ensure it’s evenly coated. Pull a few slices up to let the custard underneath. Cover and refrigerate overnight.
- The next day: Get ready to bake. Place a rack in the upper third of your oven and preheat to 350°F.
- Bake the French toast. Dot the challah all over with the cold butter, then pour the milk all over. Bake, uncovered, until the custard is set and the challah is almost firm to the touch, about 30 minutes.
- Meanwhile, make the honey simple syrup. In a small saucepan over medium-high heat, combine the honey and water. Bring to a boil, stirring occasionally, then lower heat to simmer until thickened, about 20 minutes. Remove from heat and let cool to lukewarm, then stir in the lime juice.
- Caramelize the toast. When the custard is set, flip on the broiler and broil for 2 minutes, watching carefully, until the top is golden brown.
- Finish and serve. Dust with powdered sugar and top with your favorite fruit (I used raspberries). Serve the honey simple syrup on the side, allowing everyone to help themselves to as much or as little as they like. Enjoy!
Notes
- Challah bread is preferred for its sweet, fluffy texture, but other white breads can be used, especially if slightly stale to absorb custard better.
- Soaking the bread overnight in the custard mixture ensures a thoroughly soft and custardy baked French toast.
- The honey simple syrup with lime juice provides a flavorful but mild sweetness and can be reheated for serving convenience.
- Serve with powdered sugar and fresh seasonal berries for balanced flavor and attractive presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4913 kcal
% Daily Value*
| Calories | 491.3kcal | 25% |
| Carbohydrates | 85.9g | 29% |
| Protein | 10.6g | 21% |
| Fat | 13g | 20% |
| Saturated Fat | 6.2g | 31% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 4.1g | 21% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 112.2mg | 37% |
| Sodium | 317.3mg | 13% |
| Potassium | 215.1mg | 5% |
| Fiber | 1.7g | 7% |
| Sugar | 53.1g | 106% |
| Vitamin A | 460.2IU | 9% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 142.5mg | 14% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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