0 from 15 votes
Baked Mexican French Toast
The thick and fluffy challah slices soak up the egg, milk, and buttermilk mixture and bake to perfection. Once baked the slices are drizzled with a homemade magical piloncillo and cinnamon-infused syrup, topped with plump golden raisins, pecans, and a bit of orange zest giving this Baked Mexican French Toast a special twist.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 10
Calories: 47781 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 10 slices day-old challah brioche, or French bread (about 3/4 inch thick)
- 6 large eggs
- 1 cup milk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
Piloncillo-Raisin Syrup:
- 1 cup water
- 6 ounce piloncillo or 1 cup brown sugar
- 1 ounce fresh orange juice
- 2 cinnamon sticks
- 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.
Cup of Yum
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.
Cup of Yum
Notes
- Substitute: Piloncillo is not readily available and can be substituted with brown sugar.
- Make ahead: You can assemble this casserole the night before, refrigerate, and bake it in the morning. If you want to bake your casserole right away, let the custard soak into the bread before baking.
- Serve: Serve this dish drizzled with warm piloncillo syrup. This dish can be served warm, room temperature, or cold.
- Toppings: Feel free to serve with a sprinkle of ground cinnamon or a dusting of powdered sugar.
Nutrition Information
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
(4%)
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%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 47781
% 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.