A custardy baked French toast infused with cinnamon, ginger, and nutmeg for a warm, cozy taste.
# Ingredient List:
→ Bread
01 - 1 loaf brioche or challah, day-old, sliced thick (approximately 450 g)
→ Custard
02 - 4 large eggs
03 - 2 cups whole milk (480 ml)
04 - 1/2 cup heavy cream (120 ml)
05 - 1/3 cup light brown sugar (65 g)
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground cardamom
11 - Pinch of salt
→ Topping
12 - 1/4 cup unsalted butter, melted (55 g)
13 - 1/4 cup light brown sugar (50 g)
14 - 1/2 teaspoon ground cinnamon
→ Optional Garnishes
15 - Maple syrup
16 - Powdered sugar
17 - Fresh berries
# How to Make:
01 - Grease a 9x13 inch (23x33 cm) baking dish with butter or nonstick spray.
02 - Place bread slices in the dish, slightly overlapping each other.
03 - Whisk together eggs, whole milk, heavy cream, light brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, and salt until smooth.
04 - Pour custard evenly over the bread, gently pressing down to ensure absorption.
05 - Combine melted butter, light brown sugar, and ground cinnamon; drizzle uniformly over the custard-soaked bread.
06 - Cover and refrigerate for at least 30 minutes, or overnight for optimal flavor infusion.
07 - Set oven to 350°F (175°C).
08 - Remove cover and bake for 40 to 45 minutes until golden brown and custard is set at the center.
09 - Allow to cool slightly; serve topped with maple syrup, powdered sugar, or fresh berries as preferred.
