“This French toast is terrible,” said no one ever.
If you want your French toast hot and fresh while you stay cool and calm entertaining guests over breakfast then look no further than this hybrid bread pudding breakfast tray bake.
Take your sliced white bread, slap on some Belgian biscuit spread (for pfeffernüsse vibes, of course) and let it hang out with its friend, the egg custard, all night long.
You could use any kind of spread you like: jam, peanut butter, apple sauce, vegemite for a savoury spin, or just go the traditional plain route.
I placed mine spread-side up so it would bubble and caramelise in the oven, but you can face down, or even go the sandwich route to make a stuffed version.
A non-stick baking pan will make serving a lot easier, otherwise, you’ll just have to harvest the slices from the pan with a spatula.
How to make a French toast tray bake
Take 8 slices of bread and add your spread of choice. Place them, overlapping, in the tray spread-side up. Set aside.
Whisk 6 eggs with 1 cup of milk and 2 tbsp sugar (optional) til combined.
Pour the egg mix over the bread, cover, and refrigerate overnight to soak up all the custard.
In the morning, add a couple of dots of butter on top, then bake at 180°C for 20 minutes straight from the fridge, til browned and cooked through.
Serve with fruit, jam, syrup or whatever toppings you like.
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