Baked French Toast is maybe my favourite discovery of recent years. I know that the idea of bread and butter pudding has been around since people had stale bread, but transplanting this dish into a breakfast scenario? Genius.
Just like every other asshole out there, I too am sick of standing at the stove flipping french toast of a morning. I know, sorry, that line is like contractually obliged to appear in any post about baked french toast. But it’s true. This recipe is the Dutch Baby of the french toast world. All the deliciousness, no flippin’.
This is a super simple take on the whole she-bang. It’s not Churro flavoured, and it doesn’t secretly contain bacon (shotgun both of those ideas).
This is a simple, barely sweetened take on the whole thing. It begs for an extra scattering of fresh blueberries to mingle with the cooked ones, and a drizzle of maple syrup is absolutely compulsory.
In that ideal dream-world where brunch is a regular occurence at my house (it’s really not), I imagine I would serve this next to a big fruit salad with fresh berries and orange segments, and a bowl of whipped ricotta or strained yogurt.
The rich, eggy, custardy brioche bake plays very nicely with fresh fruit, and the possibilities for adaption ere are basically endless. Almost every fruit would go well here, apples, pears, strawberries, cherries, bananas (just don’t tell me about it), even a layer of caramelised pineapple on the bottom could be really cool.
The best part here is that you do all the prep work (which is maybe 5 minutes) the night before. Then the next day, you get up, slam this baby in the oven, set a timer and crawl back to bed.
The smell of custard, crispy edges and bursting blueberries wafts through the house, and breakfast is served! If I may quote Ina Garten for a second ‘how bad can that be?’.
The recipe for this bad boy can be found over on Kidspot! Check it out!