There are a ton of variations on baked french toast out there, but I was inspired by Sam's version because of its decorative design, and the addition of fruit. I love fruit with my french toast, and normally just throw some on the plate before serving. So, I was excited to see how the fruit and french toast would bake up together.
I love how this dish can be made the night before. I felt so accomplished when I woke up the next morning. It was like I checked something off my to-do list before i even got out of bed.
I made some adjustments...my challah was BIG, so I doubled the eggs to six, and used heavy cream. whenever I make panfried french toast, I normally use half & half or heavy cream, so I figured it should be ok. decadent, but ok. :-)
I used a 10" round baking dish with 1.5" sides. You can use whatever shape dish or pan you have on hand, but the key is that the sides are at least 1.5" high to contain the liquid. 2" would be even better. But to be safe, you could place the baking dish on a baking sheet to catch any overflow. i didn't have any overflow, but it's better to be safe than sorry... no fun cleaning the oven... so use the pan. :-)
If you use another shape dish/pan, simply adjust the arrangement accordingly. Any extra slices can be baked in a separate dish, or panfried. Maybe you'll come up with an even cooler design! I had so much fun creating and constructing this. I felt like a sculptor, because the challah is very malleable once it’s coated in the egg mixture.
People, I couldn't wait to snap the final pic so I could dig in. The fresh-baked aroma was driving me absolutely wild.
a drizzle of maple syrup, a dusting of powdered sugar and wowwww. This is like a pillowy heaven of lusciousness.
Feedfeed and Ghirardelli are having their annual s’mores contest and I absolutely love seeing all the creative ideas people come up with. I also have a blast dreaming up some of my own s’mores inspired treats. This year, I leveled up my s’mores game and bought a kitchen torch specifically for this contest!
I made these mini icebox cakes, which are perfect for summer because very little actual cooking is required.
They have luscious layers of whipped marshmallow cream, chocolate magic shell and graham crackers. They’re topped with toasted marshmallows and a ghirardelli milk chocolate caramel square.
I've given instructions both with and without a kitchen torch. To get the square shape, I used a “brownie bite” pan. I ordered this fancy one to get it here quickly, but here's a cheaper option. you could also use a standard muffin pan, because round cakes would be just as delish. The key is that the cavities are at least 1.5" deep so you have room to build layers.
I usually stick to cookies so please bear with me on this one. if you make this recipe, any feedback would be appreciated!
things to note:
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