Sticky Date French Toast Bake
User Reviews
5.0
3 reviews
Excellent
Sticky Date French Toast Bake
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Sticky Date made into a French Toast Bake (or casserole) drizzled in a lightened up Butterscotch sauce.
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Ingredients
French Toast Bake:
- 14 oz loaf Brioche evenly sliced
- ¾ cup pitted dates roughly chopped
- 4 large eggs
- 2 ½ cups milk of choice
- ⅓ cup brown sugar or substitute for coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon optional
- 1 pinch salt about ¼ teaspoon
Butterscotch Sauce:
- 1 cup brown sugar
- 3 tablespoons butter or spread of choice I used an olive oil spread
- ½ cup thickened cream, heavy cream or coconut cream
- ¼ cup pitted dates roughly chopped
- ¼ cup boiling water optional
Instructions
- Preheat oven to 200°C | 390°F.
- Lightly grease a 28x23-cm | 9x11-inch casserole dish with cooking oil spray or a light coating of butter. Place the bread slices into the dish, and arrange the dates all around, under and in between the bread slices.
- Whisk together the eggs, milk, brown sugar, vanilla, cinnamon (if using), and salt until frothy and well combined. Pour the egg wash over the bread. Press the bread lightly into the egg wash to evenly coat.
- Bake in preheated oven util cooked through and golden on top (about 40-45 minutes).
- While the french toast is in the oven, prepare sauce:
- Combine the sugar and butter in a medium sized saucepan on low heat. Occasionally stir until the brown sugar has melted through the butter, When the mixture is hot and steaming (after about 2 minutes), gradually add the cream in small amounts, stirring in between each addition, until all of the cream is in the pan. Add in the dates and allow the sauce to bubble up and froth, while still occasionally stirring. After about 8 minutes the sauce should be thickened and the dates will be soft. Take off heat and allow to cool slightly. Pour in 1 tablespoon of boiling water at a time (whisking after each addition), until reaching your desired consistency.
- Serve a slice with a drizzle of butterscotch and softened date pieces!
Notes
- There's no need for pre-soaking the night before, as Brioche is super soft and absorbs all of the flavours almost immediately. So feel free to prepare and bake it all in the morning. BUT! For the sake of sanity and a beautiful de-stressed Christmas breakfast, you can prepare this the night before, refrigerate it, and take it out about an hour before baking.
Nutrition Information
Show Details
Calories
575kcal
(29%)
Carbohydrates
77g
(26%)
Protein
12g
(24%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
204mg
(68%)
Sodium
360mg
(15%)
Potassium
344mg
(10%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
1118IU
(22%)
Vitamin C
0.1mg
(0%)
Calcium
192mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 77g | 26% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 204mg | 68% |
| Sodium | 360mg | 15% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 1118IU | 22% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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