Recipe: Sunday morning French toast

This dish is an excellent way to use up stale bread. French toast can be pan-cooked; this version is baked – all the more delicious but takes a little longer (Sunday morning breakfast?!)


  • 35g butter
  • 200g brown sugar
  • ⅓ loaf of bread, cut into thick slices
  • 2 eggs
  • 375 ml milk
  • cinnamon & vanilla extract to your liking


The Night Before: Melt butter in a pan. Crumble brown sugar into butter and stir until combined. Spread mixture to cover the bottom of a glass baking dish. Double layer the bread into the dish.

Whisk eggs and milk together in a bowl. Add cinnamon and vanilla and stir to combine. Pour mixture over the bread, soaking it all the way through. (The wet mixture should almost cover the bread…if there’s not enough mixture, make a little bit more.) Cover the baking dish and let it set overnight in the fridge.

In the Morning: Uncover the dish and bake in a 350 degree oven for 40 minutes -1 hour. Serve warm.

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