We make this every Christmas. It’s great because you assemble everything the night before and bake it Christmas morning while the children are busy opening presents.
Ingredients
FRENCH TOAST
Butter, to grease the pan
1 whole loaf crusty bread (a baguette would be great too)
8 eggs
475ml full fat milk
120ml heavy cream
125g white sugar
100g brown sugar
2 tablespoons vanilla extract
TOPPING
65g flour
100g brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
Freshly grated nutmeg, optional
115g cold butter, diced
TO SERVE
Icing sugar
Warm maple syrup
Butter
Fresh blueberries
Directions
- Grease a baking pan with butter, then tear up the bread into chunks and evenly distribute in the pan.
- Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, both sugars and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- When you’re ready to bake the casserole, preheat the oven to 175C / 350 degrees F. Stir the flour, brown sugar, cinnamon, salt and some nutmeg in a bowl with a fork. Using your fingers, add the butter and mix it all together until the mixture resembles coarse sand. Sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
- Scoop out individual portions. Serve with the topping(s) of your choice!
Want more fantastic recipes? Check out our Expat Cookbook!
Recipe: Carrie Allard-Levinson
Photo Credit: snowpea&bakchoi
