Victorian Baked French Toast

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 350°F (175°C).

   Ca. 5 min.

2. 2

   In a small saucepan, combine the brown sugar, unsalted butter, and light corn syrup.

   Ca. 1 min.

3. 3

   Heat the mixture over medium heat, stirring occasionally, until the butter has melted and the sugar has dissolved into a smooth sauce.

   Ca. 4 min.

   Kokkens note: Don't let the sauce boil, just heat it enough to combine everything.

4. 4

   Pour the warm caramel sauce into the bottom of a 9x13-inch (23x33 cm) baking dish and spread it evenly.

   Ca. 1 min.

5. 5

   Arrange the thick-cut bread slices in a single layer on top of the sauce, squeezing them together slightly if needed to fit.

   Ca. 2 min.

   Kokkens note: Using stale or day-old bread works exceptionally well as it soaks up more custard without becoming mushy.

6. 6

   In a medium bowl, whisk together the large eggs, milk, and ground cinnamon until the mixture is uniform.

   Ca. 2 min.

7. 7

   Carefully pour the custard mixture evenly over the bread slices, ensuring each piece is saturated.

   Ca. 1 min.

8. 8

   Let the dish rest for at least 30 minutes to allow the bread to absorb the custard.

   Ca. 30 min.

   Kokkens note: For a deeper flavor and even more custardy texture, you can cover and refrigerate the dish overnight.

9. 9

   Bake in the preheated oven for 30 minutes, or until the top is golden brown and the center is set.

   Ca. 30 min.

   Kokkens note: The center is set when a knife inserted into it comes out clean.

10. 10

    Let the baked French toast cool in the pan for 5-10 minutes before serving.

    Ca. 5 min.

    Kokkens note: Serve warm, flipping slices over to reveal the caramel bottom if desired.