Overnight Pumpkin Spice French Toast Bake
Inspired by techniques from NYT Cooking.
Spiced bread baked overnight in a warming custard until puffed and golden, served with maple syrup and fresh raspberries.
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Method
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Equipment
- 23 x 33 cm baking dish (metal, glass or ceramic)
- large bowl
- whisk
- foil
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 458 kcal |
| Protein | 14.5 g |
| Carbohydrate | 65.4 g |
| of which sugars | 29.6 g |
| of which free sugars | 24.4 g |
| Fat | 15.4 g |
| of which saturates | 7.3 g |
| Fibre | 3.3 g |
| Salt | 1.63 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
For cooking
- 42 g unsalted butter, cut into small cubes, plus a little for the dish
Custard
- 480 ml whole milk
- 4 large eggs
- 50 g soft light brown sugar
Pumpkin spice mix
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
Custard
- 1 tsp vanilla
- 3 g fine sea salt or table salt about ½ tsp
- 450 g challah or brioche loaf, in 2 cm slices
To serve
- 80 ml maple syrup, to serve
- 125 g fresh raspberries or other berries, to serve (optional)
- 1
Spice. Combine 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ¼ tsp allspice and ¼ tsp cloves to make the spice blend.
- 2
Whisk. Whisk 480 ml milk with 4 eggs, 50 g brown sugar, the spice blend, 1 tsp vanilla and ½ tsp salt.
- 3
Layer. Dip each slice of the 450 g challah or brioche loaf into the custard and arrange in slightly overlapping rows in a buttered 23 x 33 cm dish, then pour over the rest.
- 4
Chill. Cover with foil and refrigerate overnight.
- 5
Turn. The next day, turn each slice so the wetter side faces up, dot with 42 g butter cubes, cover with foil and bake at 175 °C (155 °C fan) for 15 min.
- 6
Finish baking. Uncover and bake for a further 15-20 min until lightly browned, slightly puffed and the centre reads 71 °C, tenting with foil if it browns too quickly.
- 7
Serve. Cool briefly, then serve with 80 ml maple syrup and 125 g fresh raspberries.
Storage
Covered in the fridge, leftovers keep for up to two days; reheat in the oven until warmed through. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
