The Best Baked French Toast
The Best Baked French Toast is your secret to brunch and breakfast success; challah baked with cinnamon, spices & vanilla in a creamy custard.
Servings: 8 servings or more
Ingredients
- 1 large challah
- 8 large eggs
- 2.5 cups heavy whipping cream
- Zest of a large orange
- 3 teaspoons vanilla extract
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon Kosher salt
- 3 tablespoons dark brown sugar
Instructions
- Preheat the oven to 350 degrees.
- Cut the challah in ¾ inch slices and arrange them in a 9x13 baking dish with a 2.5 inch lip.
- In a large mixing bowl, combine the eggs, heavy whipping cream, orange zest, vanilla extract, cinnamon, nutmeg, cardamom, Kosher salt, and dark brown sugar. Whisk well to thoroughly combine and create the custard base.
- Pour the custard over the challah. Gently push the challah down, allowing the challah to fully absorb the custard. Set aside and allow the challah and custard to rest for 10 minutes. After ten minutes, gently push the challah into the custard again to allow the custard to fully saturate the challah.
- Cover the baking dish with aluminum foil and cut two slashes into the foil. Bake it for 25 minutes.
- Uncover the dish and bake uncovered for an additional 25 minutes until the custard is fully set. .
- Allow the French toast to cool for 5 minutes and garnish with flaked almonds, berries, and light dusting of powdered sugar (optional). Serve alongside maple syrup or whipped cream.
Notes
This recipe is perfect as a make ahead for weekday breakfasts! Cool the French toast completely, cut into portions and store in an airtight container in the fridge. Warm pieces as needed.