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Raspberry and vanilla french toast tray bake recipe
Raspberry and vanilla french toast tray bake recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Impress with this decadent French toast tray bake - a make-ahead brunch crowd-pleaser. Prep ahead, bake, and enjoy effortlessly.
Ingredients:
  • 2 x 400g unsliced brioche loaves, cut into 1.5cm-thick slices
  • 250.00 ml frozen raspberries
  • 6 eggs
  • 772.50 gm milk
  • 337.50 gm maple syrup
  • 17.40 gm vanilla extract
  • 1.25 gm ground cinnamon
  • 25g butter, chopped
  • 250g tub mascarpone
  • 40.00 gm caster sugar
  • Pure icing sugar, to serve
Instructions:
  • Prepare a 5cm-deep, 21cm x 30cm rectangular ovenproof dish by greasing it. Then, layer the brioche and raspberries in an overlapping pattern over the base of the dish.
  • Combine eggs, milk, 1/4 cup maple syrup, and 3 teaspoons vanilla in a bowl. Pour the mixture over the brioche, sprinkle with cinnamon, cover with plastic wrap, and refrigerate overnight as per instructions.
  • Remove the baking dish from the refrigerator and let it come to room temperature. Preheat the oven to 180°C/160°C fan-forced. Uncover the brioche, dot with butter, and bake for 40 to 45 minutes until golden and set.
  • In a saucepan over high heat, combine the rest of the maple syrup and vanilla. Bring to a boil, then simmer uncovered on low for 3 to 4 minutes until reduced by one-third. Remove from heat, cover, and set aside to keep warm.
  • Mix together mascarpone and caster sugar in a bowl, then layer extra raspberries on top of the tray bake. Finish by drizzling with warm syrup and dusting with icing sugar. Serve alongside the mascarpone mixture.

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