- Dish type
- French toast
This is a weekend morning treat, or even delicious as an alternative to bread and butter pudding for a comforting pud. If you assemble this the night before you'll have breakfast (or brunch) on the table in minutes.
1495 people made this
- 1 (500g) loaf French bread, cut diagonally in 2.5cm slices
- 8 eggs
- 475ml milk
- 350ml single cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 175g butter
- 175g dark brown soft sugar
- 3 tablespoons golden syrup
MethodPrep:15min ›Cook:40min ›Extra time:8hr chilling › Ready in:8hr55min
- Butter a 20x30cm baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
- The next morning, preheat oven to 180 C / Gas 4. In a small saucepan, combine butter, dark brown soft sugar and syrup; heat until bubbling. Pour over bread and egg mixture.
- Bake in preheated oven, uncovered, for 40 minutes.
Reviews & ratingsAverage global rating:(1597)
Reviews in English (1235)
This has become a family favourite and I have passed on the recipe to friends. Very easy to make - children prepare it while I supervise.-13 Apr 2013
by Michelle Mullis
After reading WAY TOO MANY reviews, here is what I did and it came out PERFECT!!! 6 eggs, 2 cups half and half (no milk), 2 tsp vanilla and 1/4 tsp of cinnamon, soaked overnight, let sit out while oven preheated and turned each piece over, baked covered with foil for 20 minutes, poured sauce over the top and baked uncovered for the remaining 20 minutes. FANTASTIC!!! Kids and grown-ups ate it all up. Served with fresh melon. This will be our new Christmas morning breakfast!!!-13 Jun 2007
I wanted to make this for guest over the weekend but was a litle put off by all the mixed reviews.I decided to vary the recipe with a combination of reviewers ideas. Here's what I did to achieve a great recipe that my guests really enjoyed.Used only 6 eggs, 1 1/4 cups of milk and 1 cup of cream. Used a larger dish. Let rest overnight and turned the bread over after a couple of hours. Baked in the oven and when the top had gone a crunchy brown (not too dark) I removed and turned all the bread over and popped back in for about 15 minutes. This then allowed the egg mixture to puff up in the oven and dry out slightly.We didn't find this soggy at all and my guests requested the recipe. Hubby wants me to make this again, so I guess that says it all.-09 Dec 2006