The Best French Toast Bake
A rich bread pudding made from brioche, chocolate and figs, baked in a creamy egg custard.
- 50 min
- 563 kcal / serving
- medium
- vegetarian
- Protein
- 10.9 g
- Fat
- 31.2 g
- Carbs
- 57.6 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
10 servings
- 500 g yeast braid or brioche loaf
- 200 g soft butter
- 150 g dark chocolate (70% cocoa content), broken into pieces
- 100 g dried figs, chopped
- 4 large eggs
- 600 ml whole milk
- 150 g sugar
- 1 tsp vanilla extract
- whipped cream, for serving
Method
- Preheat the oven to 160°C.
- Line a 2-liter loaf pan with parchment paper. Cut the yeast braid into slices. Brush each slice with butter and sprinkle with chocolate and chopped figs. Arrange the slices in a staggered pattern in the prepared pan.
- In a medium bowl, whisk together eggs, milk, sugar, and vanilla extract. Pour the mixture over the bread slices and let it soak for 5 minutes.
- Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and the liquid has been absorbed. Remove from the oven and let cool for 10 minutes, then cut into 10 pieces and serve with whipped cream.
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