https://www.copymethat.com/r/qWypax9Xb/baked-french-toast-with-oat-crumble-topp/
130056806
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qWypax9Xb
2024-06-02 04:08:29
Baked French Toast with Oat Crumble Topping
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The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat. This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble. Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out. The finished dish is sublime served with vanilla-honey syrup drizzled on top, but it is also excellent with maple syrup.
Ingredients
- subheading: FOR THE FRENCH TOAST:
- 9 cups/455 grams challah, brioche or other soft bread cut in 1-inch cubes, preferably day old (from a large, 1-pound loaf)
- Butter, for the baking dish
- 8 large eggs
- 1½ cups/355 milliliters whole milk
- ½ cup/118 milliliters heavy cream or crème fraîche
- ¼ cup/60 milliliters honey
- 1 tablespoon vanilla extract
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon fine sea salt
- subheading: FOR THE TOPPING:
- ½ cup/63 grams all-purpose flour
- ⅓ cup/30 grams rolled oats (or use chopped nuts or sliced almonds)
- ⅓ cup/67 grams light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon fine sea salt
- ½ cup/114 grams cold unsalted butter (1 stick), cut into cubes
- 1 large or 2 small pears, peeled or unpeeled as desired, cored and diced into ¼-inch pieces (optional)
- subheading: FOR THE HONEY-VANILLA SYRUP (OPTIONAL):
- ½ cup/118 milliliters good honey
- 1 vanilla bean, split lengthwise
Steps
Directions at cooking.nytimes.com
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