*Recipe by Katherine from the Small Steps Team
French toast is an awesome weekend breakfast. This is a super easy way to make it that doesn’t involve you standing at the stove. And better still – you prep it the night before, so you can get up, pop it into the oven and head back to bed with a cuppa while it cooks!
When choosing your bread, go for a good quality loaf – sourdough is great, but choose a plain white or spelt variety as a rye or grain loaf would be too sour and heavy. A raisin or fruit loaf is fantastic as it adds a touch of extra sweetness, and brioche makes it super decadent. Bread that is a few days old works much better for this, as it soaks up the egg mixture much more.
French Toast Bake
- 1 loaf good quality bread
- 6 eggs
- 2 cups milk of choice
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ¼ cup rapadura sugar, plus 1-2 tbsps extra to sprinkle on top
- Handful of chopped nuts to sprinkle on top (pecans or walnuts would be great) – optional
- 2 tsbp butter or coconut oil for greasing dish
- Toppings – chopped fresh fruit, frozen berries, maple syrup, yoghurt or cream, nuts, chia seeds…
- Grease a baking dish (a lasagne dish is perfect) well with butter (or coconut oil for dairy free).
- Cut bread into large cubes and spread out in baking dish.
- Mix eggs, milk, vanilla, cinnamon and ¼ cup rapadura in a mixing jug.
- Pour over the bread, toss to mix well, ensuring all bread is coated in egg mixture.
- Cover and refrigerate overnight, or at least a few hours.
- Next morning: preheat oven to 180C.
- Remove cover from dish, sprinkle top with extra rapadura sugar and chopped nuts if using.
- Place in oven and bake for 40-45 minutes, or until egg is set and top is golden.
- Let sit 5-10 minutes before cutting and serving with your favourite toppings.
- Leftovers can be refrigerated for a few days or frozen. Reheat, covered, in a low oven or in the microwave (although your crispy edges will be chewy rather than crispy – but still delicious!)