Baked Mexican French Toast
User Reviews
5
Baked Mexican French Toast
Description
Baked Mexican French Toast uses day-old thick slices of challah, brioche, or French bread soaked in a custard mixture of eggs, milk, buttermilk, vanilla extract, cinnamon, and salt. The soaking process allows the bread to absorb the custard deeply, resulting in a creamy and tender baked texture. Baking covered initially prevents drying, followed by uncovering to achieve a crunchy, golden top.
This dish is served with a piloncillo-raisin syrup, which simmers piloncillo or brown sugar with spices like cinnamon sticks and cloves, fresh orange juice, and golden raisins to create a syrup that balances sweetness with spiced fragrance. Pecans and orange zest add texture and citrus brightness.
The dish is flexible for serving warm, at room temperature, or cold. It can be prepared ahead with the custard-soaked bread refrigerated overnight before baking. Piloncillo can be substituted with brown sugar if unavailable, making the syrup accessible. A dusting of cinnamon or powdered sugar is optional for extra flavor.
Ingredients
- 10 lices challah brioche, or French bread (about 3/4 inch thick, day-old
- 6 egg large
- 1 cup milk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1/2 teaspoon salt coarse
Piloncillo-Raisin Syrup:
- 1 cup water
- 6 ounce piloncillo or 1 cup brown sugar
- 1 ounce orange juice fresh
- 2 cinnamon stick
- 4 cloves
- 1/3 cup golden raisins
Toppings:
- pecan halves
- orange zest
Instructions
- Beat eggs in a bowl. Whisk in milk, buttermilk, vanilla extract, cinnamon, and salt.
- Working in batches, dip sliced bread into the batter to coat. Overlap slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 375 degrees.
- Bake, covered with aluminum foil, for 25 minutes.
- Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more.
- Serve with syrup, raisins, pecans, and orange zest.
Piloncillo-Raisin Syrup:
- Combine water, piloncillo, orange juice, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep. Pour through a strainer and discard cinnamon sticks and cloves. Add raisins and set syrup aside.
Notes
- Piloncillo can be replaced with brown sugar if not available, maintaining the syrup's sweetness and flavor.
- Assemble the casserole the night before and refrigerate to allow the custard to soak thoroughly into the bread for best texture.
- The baked French toast can be served warm, at room temperature, or cold, depending on preference.
- Adding a sprinkle of ground cinnamon or powdered sugar on top enhances flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 47781 kcal
% Daily Value*
| Calories | 477.81kcal | 24% |
| Carbohydrates | 57.19g | 19% |
| Protein | 13.85g | 28% |
| Fat | 21.78g | 34% |
| Saturated Fat | 11.68g | 58% |
| Cholesterol | 234.96mg | 78% |
| Sodium | 543.54mg | 23% |
| Potassium | 142.77mg | 3% |
| Fiber | 0.64g | 3% |
| Sugar | 20.25g | 41% |
| Vitamin A | 887.25IU | 18% |
| Vitamin C | 1.57mg | 2% |
| Calcium | 128.35mg | 13% |
| Iron | 1.51mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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