I love french toast, but sometimes it’s a little time consuming to soak and fry two slices at a time. Which is why I really like baking it! You get the puffy golden bread, with all the crispy good bits, but can still hang out with your family while it’s baking – it’s the perfect solution! And do I really need to mention the Nutella? For more recipes, head on over to Audrey’s!
- 1 loaf of challa or brioche
- 3 eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- pinch of salt
- 3 tablespoons turbinado sugar (optional)
- Preheat oven to 375°F.
- Cut bread into slices and cut each slice in half. Spread each half slice with a generous swipe of Nutella and sandwich with other half of slice. Tuck Nutella sandwiches into a greased ovenproof dish alternating cut-side up and down.
- In a medium-sized bowl, whisk the eggs. Add milk, vanilla extract, orange juice/zest, and salt. Whisk until foamy. Pour over bread. Move the pieces around every 10 minutes or so to make sure all sides are soaking up the liquid . Let the sandwiches soak in the liquid for about 30 minutes total. You want the bread to be wet but not soggy and falling apart. When you put the dish in the oven, the sandwiches should be resting in a small pool of the liquid but not drowning in it. You might need to pour off a bit of the liquid if there's a large pool left.
- Sprinkle turbinado sugar all over the top. Bake until the bread is puffed up and golden (30-40 minutes) and the custard is set. You might need to throw it under the broiler* for optimum crispycrunchy caramelized beauty. Sprinkle with powdered sugar and eat while warm. This recipe heats up nicely.
- NOTE: keep an eye on it if you decide to use the broiler - mine stayed in a minute or so too long and turned too dark. It tasted very good, but it would look nicer if it was more golden rather than dark brown.