Description
This Baked French Toast recipe is a deliciously rich and elegant breakfast treat featuring challah bread soaked in a creamy yogurt-egg custard, baked to golden perfection, and served with a luscious honey simple syrup and fresh seasonal fruit. Perfect for a special occasion or a cozy weekend brunch, it offers a wonderful balance of sweet and creamy flavors with a crisp caramelized topping.
Ingredients
For the French Toast
- 3 tablespoons unsalted butter (2 tablespoons at room temperature, 1 tablespoon cold)
- 8 slices challah bread, 3/4-inch thick
- 1 cup plain yogurt (not Greek yogurt)
- 2 large eggs
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- Kosher salt, a small pinch
- 1/4 cup whole milk
For the Honey Simple Syrup
- 1 cup honey
- 1 cup water
- 1/4 teaspoon lime juice
For Garnish
- Powdered sugar
- Seasonal fruit (raspberries used here)
Instructions
- Prepare the bread: Spread the room temperature butter on one side of each challah slice. Place each slice buttered side down in a large 14×10-inch baking dish, arranging them so they slightly overlap in a shingled pattern.
- Make the custard: In a large bowl, whisk together plain yogurt, eggs, honey, vanilla extract, and a small pinch of kosher salt until smooth and well combined.
- Soak the bread: Pour the custard evenly over the challah slices, tipping the dish as needed and using a spatula to ensure all bread is saturated. Lift a few slices to allow custard to reach underneath. Cover the dish and refrigerate overnight for the bread to absorb the custard fully.
- Get ready to bake: The following day, place a rack in the upper third of your oven and preheat to 350°F (175°C).
- Bake the French toast: Dot the custard-soaked challah generously with the cold butter pieces and pour the whole milk evenly over the top. Bake uncovered for about 30 minutes, or until the custard is set and the bread feels almost firm to the touch.
- Make the honey simple syrup: While baking, combine honey and water in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 20 minutes until syrup thickens. Remove from heat, allow to cool to lukewarm, and stir in lime juice.
- Caramelize the toast: Once baking is done and custard is set, switch your oven to broil. Broil the French toast for 2 minutes, watching carefully until the top turns a beautiful golden brown.
- Finish and serve: Dust the French toast with powdered sugar and garnish with fresh seasonal fruit, such as raspberries. Serve the honey simple syrup on the side, letting everyone add as much sweetness as desired. Enjoy this decadent baked French toast warm.
Notes
- Using challah bread provides a tender, slightly sweet base for this custard-soaked French toast.
- Overnight soaking ensures the bread absorbs all the custard flavor, producing a creamy texture.
- Do not use Greek yogurt; plain yogurt has a thinner consistency ideal for the custard.
- Watch carefully during broiling to prevent burning the toast.
- The honey simple syrup can be stored in the refrigerator and warmed before serving.
- Feel free to substitute seasonal fruits such as blueberries, strawberries, or sliced peaches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes plus 2 minutes broil
- Category: Breakfast
- Method: Baking
- Cuisine: American
