United States

French toast casserole

French toast for a crowd, assembled the night before and baked while the coffee brews.

70 minTime

12 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 70 minutes come after.

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

421kcal

12 gprotein

2 gfibre

70minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

White bread1 loaf, cut into 3 cm cubes, preferably day old

Egg6

Milk1⅔ cups

Fresh cream (thickened cream, heavy cream)½ cup

Brown sugar¼ cup for the custard, 2 tbsp for the topping

Cinnamon powder1½ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Salta pinch

Butter3 tbsp, plus a little for the dish

Pecans½ cup, chopped

Maple syrup¼ cup, to serve

6 steps

1Butter a 23 by 33 cm baking dish and spread the bread cubes in it.
2Whisk the eggs, milk, cream, 1/4 cup brown sugar, 1 tsp cinnamon, vanilla and salt. Pour over the bread and press down gently.
3Cover and refrigerate overnight, at least 8 hours.
4Take the dish out 30 minutes before baking. Heat the oven to 180°C. Mix the melted butter, pecans, remaining sugar and cinnamon and scatter over the top.
5Bake 40 to 45 minutes until puffed, golden and set in the centre.
6Rest 10 minutes, then scoop out and serve with maple syrup.

Serve it like this

Scoop a generous square onto a plate, pour maple syrup over it and add a few berries or banana slices alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.