Decadent One-Pan French Toast Bake with Berry Compote
This Decadent One-Pan French Toast Bake elevates your brunch game with layers of rich flavors and a delightful berry compote. Perfectly suited for gatherings, this dish boasts a buttery caramel base enhanced by hints of vanilla and cinnamon, soaking into the fluffy challah bread. As it bakes, the mixture puffs up beautifully, creating a golden crust while remaining soft and custardy inside. Topped with a vibrant medley of fresh berries macerated in lemon juice and sugar, each bite is a heavenly balance of sweetness and tang, making it the perfect showstopper for any brunch celebration or family breakfast.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
butter
3/4 cup plus 3 tablespoons (very thinly sliced)
dark brown sugar
3/4 cup (packed)
vanilla extract
2 teaspoons (liquid)
maple syrup
1/4 cup plus 2 tablespoons (divided)
kosher salt
to taste (as needed)
large eggs
4 (beaten)
milk
1 1/2 cups (liquid)
heavy cream
3/4 cup (liquid)
cinnamon
1/2 teaspoon (divided)
challah
1 loaf (cut crosswise into 1-inch slices, lightly toasted or a day old)
granulated sugar
3 tablespoons (for topping)
mixed berries
2 cups (such as raspberries, blackberries, and strawberries)
lemon
1 (juice only)
heavy cream
1/2 cup (lightly whipped, for serving)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small saucepan, melt 1 1/2 sticks of butter over medium-high heat. Add in the dark brown sugar, vanilla extract, 3 tablespoons maple syrup, and 1/2 teaspoon of kosher salt. Whisk continuously until the mixture comes to a gentle boil. Lower the heat and maintain a brisk simmer for about 3 minutes, allowing the sauce to thicken slightly. Remove from heat and pour the mixture into an 8" x 8" baking dish, letting it cool slightly.
3
In a large measuring cup, whisk together the eggs, milk, heavy cream, the remaining 3 tablespoons of maple syrup, 1/4 teaspoon of cinnamon, and an additional 1/2 teaspoon of salt until well combined.
4
Layer the toasted challah slices over the cooled syrup mixture in the baking dish. (If your bread is not toasted, lightly toast it first to allow for optimal saturation.) Fill in gaps by tearing the bread as needed. Pour the egg and milk mixture evenly over the slices, ensuring all pieces are saturated. Allow it to sit for at least one hour, gently flipping the top pieces a couple of times to ensure even absorption.
5
In a small bowl, mix the remaining 2 tablespoons of granulated sugar with 1/4 teaspoon of cinnamon. Distribute the remaining butter slices evenly over the bread top, then sprinkle the cinnamon-sugar mixture generously on top.
6
Prepare a baking sheet with parchment paper and place the baking dish on top. Bake in the preheated oven for about 45 minutes until the French toast is puffed and golden, and a toothpick inserted in the center comes out clean.
7
While the French toast is baking, prepare the macerated berries. In a bowl, combine the mixed berries, lemon juice, and the final tablespoon of sugar. Toss gently to mix and allow to sit, which helps to soften the berries and draw out their juices.
8
Once the French toast has finished baking, remove it from the oven and serve immediately with the warm pan syrup and the macerated berries. Optionally, top each serving with lightly whipped cream for added richness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent One-Pan French Toast Bake?
It is a rich brunch dish featuring layers of challah bread soaked in a vanilla-cinnamon custard over a buttery caramel base, topped with fresh berry compote.
What kind of bread is best for this recipe?
A single loaf of challah bread, cut into 1-inch slices, is recommended for its fluffy texture.
Should the bread be fresh or stale?
It is best to use lightly toasted or day-old bread to ensure it properly absorbs the egg and milk mixture.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How do I make the caramel base?
Melt 1.5 sticks of butter with dark brown sugar, vanilla, maple syrup, and salt, then simmer for 3 minutes before pouring into the baking dish.
What size baking dish is required?
The recipe calls for an 8-inch by 8-inch baking dish.
What ingredients are in the custard mixture?
The custard is made by whisking together eggs, milk, heavy cream, maple syrup, cinnamon, and salt.
How long should the bread soak in the custard?
The bread should sit in the egg and milk mixture for at least one hour to allow for even absorption.
Should I flip the bread during the soaking process?
Yes, gently flipping the top pieces a couple of times helps ensure the bread is fully saturated.
What is the topping for the French toast?
The topping consists of granulated sugar mixed with cinnamon and thinly sliced butter.
How long does the French toast bake?
It should bake for about 45 minutes until puffed and golden.
How do I know when the French toast is done?
The dish is ready when a toothpick inserted into the center comes out clean.
What goes into the berry compote?
The compote is made of mixed berries macerated with lemon juice and a tablespoon of sugar.
Which berries are recommended for the compote?
A medley of raspberries, blackberries, and strawberries is suggested.
Why is lemon juice used in the berries?
The lemon juice helps soften the berries and draw out their natural juices for a better consistency.
How should the dish be served?
Serve it immediately with the warm pan syrup, the macerated berries, and optional whipped cream.
Can I use heavy cream instead of milk?
The recipe uses both 1.5 cups of milk and 0.75 cups of heavy cream in the custard for a rich texture.
Is dark brown sugar necessary?
Dark brown sugar provides a deep caramel flavor, though light brown sugar could be used as a substitute.
How much maple syrup do I need?
You will need 1/4 cup plus 2 tablespoons of maple syrup, divided between the sauce and the custard.
Can I make this ahead of time?
While the recipe specifies a one-hour soak, similar baked French toast dishes can often be prepared the night before.
Is there salt in this recipe?
Yes, kosher salt is used in both the caramel sauce and the egg mixture to balance the sweetness.
What is the purpose of the parchment paper?
A baking sheet lined with parchment paper is placed under the dish to catch any drips during baking.
Can I add extra toppings?
Lightly whipped cream is a recommended optional topping for added richness.
How many eggs are used in the custard?
The recipe requires 4 large eggs, beaten.
What is the total amount of butter needed?
The recipe uses 3/4 cup plus 3 tablespoons of butter.
Does the recipe use cinnamon?
Yes, 1/2 teaspoon of cinnamon is divided between the egg mixture and the sugar topping.
How much vanilla is included?
The recipe calls for 2 teaspoons of vanilla extract.
What kind of texture does this French toast have?
It has a golden, puffed crust with a soft and custardy interior.
Is this recipe suitable for gatherings?
Yes, it is described as a showstopper perfect for brunch celebrations or family breakfasts.
Can I use frozen berries for the compote?
Fresh berries are ideal for macerating, but frozen berries can be used if thawed and drained first.