Overnight French Toast Bake | Baked French Toast with Almonds and Cinnamon
This French toast bake recipe with cinnamon and almonds is perfect for brunch or a fancy weekend breakfast. Soak the brioche bread in the egg mixture overnight, and all you need to do in the morning is bake. Drizzle with honey, and dust with powdered sugar and it is ready to serve.
Servings: 8 people
For the Egg Custard:
Place eggs in a large bowl or dish. Add the cream, milk, granulated sugar, cinnamon, vanilla essence salt. Whisk together well and set aside.
For the French Toast:
Butter a 18 x 24 cm (7 x 9 inch) rectangle tray.
Dip each slice of brioche bread into the egg mixture, coating it on all sides and then place it in the greased tray. Fit the slices into the tray, with each slice propped against each other. Once a row is complete, cut the remaining slices in half and prop them in the leftover space.
Pour the remaining egg mixture over the bread, making sure each slice is covered.
Cover the dish with foil, and refrigerate overnight or at least 6 hours.
To bake the French Toast:
Preheat oven to 180 C / 350 F convectional or 160 C / 320 fan forced.
Remove the dish from the oven, and sprinkle with brown sugar and sliced almonds. Cover with foil again and bake in the preheated oven for 25 minutes. Remove the foil after 25 minutes, and bake for another 10 – 15 minutes until the top is golden brown and the liquid is fully cooked. Don’t bake for too long as the French toast will start to get dry.
Remove from oven, and cool slightly. Drizzle with honey and dust with powdered sugar. Serve with honey and fruits.