Brown Sugar Sheet-Tray French Toast
By Joe
Source: NYT Cooking.
A whole tray of custard-soaked challah baked over a bubbling brown sugar glaze until golden and crisp, straight from the oven.
Always check the labels of the products you use.
Method
- 1
Whisk. Beat 6 eggs well, then whisk in 520 ml milk, 2 tsp vanilla, ½ tsp cinnamon and ½ tsp salt.
- 2
Soak. Lay the 450 g challah slices on a rimmed tray, pour over the custard and turn to coat both sides.
- 3
Chill. Refrigerate for 4 h or overnight, turning once halfway through.
- 4
Mix. Spread 210 g brown sugar mixed with 113 g melted butter evenly over a second rimmed tray.
- 5
Transfer. Lift the soaked bread onto the sugar layer, leaving behind any spare custard.
- 6
Bake. Bake at 190 °C (170 °C fan) for 27-35 min until puffed and golden on top, with the sugar bubbling and the centre reading 71 °C.
- 7
Serve. Serve immediately crunchy side up, spooning over the syrup left on the tray.
Storage
Serve immediately while hot for the crispest sugar crust; leftovers can be covered and kept in the fridge for a day, though the crust will soften. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
39.6 g per serving
79.2 % of the 50 g daily maximum · 158.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 rimmed baking trays (one for soaking, one for baking)
- large bowl
- whisk
- offset spatula
- fish slice
- instant-read thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 608 kcal |
| Protein | 16.6 g |
| Carbohydrate | 76.9 g |
| of which sugars | 44.3 g |
| of which free sugars | 39.6 g |
| Fat | 25.9 g |
| of which saturates | 13.5 g |
| Fibre | 1.5 g |
| Salt | 1.71 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
