Brown Sugar Sheet-Tray French Toast
Inspired by techniques from NYT Cooking.
A whole tray of custard-soaked challah baked over a bubbling brown sugar glaze until golden and crisp, straight from the oven.
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Method
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Equipment
- 2 rimmed baking trays (one for soaking, one for baking)
- large bowl
- whisk
- offset spatula
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 608 kcal |
| Protein | 16.6 g |
| Carbohydrate | 76.9 g |
| of which sugars | 44.3 g |
| of which free sugars | 39.6 g |
| Fat | 25.9 g |
| of which saturates | 13.5 g |
| Fibre | 1.5 g |
| Salt | 1.71 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Custard
- 6 large eggs
- 520 ml whole milk
- 2 tsp vanilla
- ½ tsp ground cinnamon
- 3 g fine sea salt or table salt about ½ tsp
- 450 g challah loaf, in 2.5 cm slices
Brown sugar layer
- 210 g dark brown sugar, packed
- 115 g unsalted butter, melted
- 1
Whisk. Beat 6 eggs well, then whisk in 520 ml milk, 2 tsp vanilla, ½ tsp cinnamon and ½ tsp salt.
- 2
Soak. Lay the 450 g challah slices on a rimmed tray, pour over the custard and turn to coat both sides.
- 3
Chill. Refrigerate for 4 h or overnight, turning once halfway through.
- 4
Mix. Spread 210 g brown sugar mixed with 113 g melted butter evenly over a second rimmed tray.
- 5
Transfer. Lift the soaked bread onto the sugar layer, leaving behind any spare custard.
- 6
Bake. Bake at 190 °C (170 °C fan) for 27-35 min until puffed and golden on top, with the sugar bubbling and the centre reading 71 °C.
- 7
Serve. Serve immediately crunchy side up, spooning over the syrup left on the tray.
Storage
Serve immediately while hot for the crispest sugar crust; leftovers can be covered and kept in the fridge for a day, though the crust will soften. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
