Raspberry and vanilla french toast tray bake recipe

Everyone will be coming back for seconds when you make this dreamy French toast tray bake. Great for an easy brunch, you can prep the day before and then in the morning just bake and serve.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease a 5cm-deep, 21cm x 30cm (base) rectangular ovenproof dish. Arrange the brioche and raspberries, overlapping, over base of prepared dish.

Step 2

Whisk eggs, milk, 1/4 cup maple syrup and 3 teaspoons vanilla in a bowl until combined. Pour over brioche. Sprinkle with cinnamon. Cover with plastic wrap. Refrigerate overnight (see notes).

Step 3

Remove baking dish from fridge. Preheat oven to 180°C/160°C fan-forced. Remove and discard plastic wrap. Dot brioche with butter. Bake for 40 to 45 minutes until golden and set.

Step 4

Meanwhile, place remaining maple syrup and vanilla in a medium saucepan over high heat (see notes). Bring to the boil. Reduce heat to low and simmer, uncovered, for 3 to 4 minutes or until reduced by one-third. Remove from heat. Cover to keep warm.

Step 5

Combine mascarpone and caster sugar in a bowl. Top tray bake with extra raspberries. Drizzle with warm syrup and dust with icing sugar. Serve with mascarpone mixture

Step 6

Refrigerate bread mixture for at least 8 hours to allow flavours to develop. Refrigerate uncooked bread mixture for up to 24 hours.

Step 7

For an adults-only version, add 1 tablespoon bourbon or rum to the maple syrup mixture at the beginning of Step 4.

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