Lemon Soufflé French Toast
Like a cross between bread pudding and a fancy soufflé, this golden, puffed French toast casserole makes for the most elegant of brunch dishes. Baking the challah slices before soaking gives a rich, toasty flavor and helps dry them out, allowing them to absorb maximum custard. Lemon zest and orange liqueur give this a deep citrus flavor that’s punctuated with nutmeg and a burnt sugar topping. Serve it on its own or with fruit on the side. And while this nicely sweetened breakfast doesn’t need any syrup or extra sugar, a squeeze of lemon adds just the right tang.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(1-pound) challah loaf, cut into 1-inch-thick slices
- ½cup/100 grams granulated sugar
- 2lemons, zest finely grated
- 6large eggs
- 1 ½cups/355 grams whole milk
- ½cup/120 grams heavy cream
- 1tablespoon Grand Marnier or orange juice
- 1teaspoon fine sea salt
- ¼teaspoon grated nutmeg
- 2tablespoons melted unsalted butter, for the pan
- Lemon wedges, for serving
Instructions
Step 1
Heat oven to 375 degrees. Place challah slices in a rimmed baking pan and toast for 10 to 15 minutes until slices are golden brown (you don’t have to flip).Step 2
Meanwhile, add the sugar and lemon zest to a large bowl. Use your fingers to rub the zest into the sugar to create a lemon sugar. Reserve 2 tablespoons for later.Step 3
To the lemon sugar, add the eggs, whisking until well combined. Whisk in whole milk, heavy cream, Grand Marnier, salt and nutmeg, and whisk to combine.Step 4
Pour custard mixture on top of the toasted bread, then flip slices to coat both sides. Let bread soak in the refrigerator for 4 hours or overnight. Flip the bread once more halfway through soaking (or about an hour before baking).Step 5
Heat oven to 350 degrees. Butter a 2-quart casserole dish with the melted butter and sprinkle the bottom of the dish with half of the reserved lemon sugar. Arrange the soaked bread slices upright in the pan. Bake for 30 minutes, then sprinkle the remaining lemon sugar on top. Continue baking until French toast is puffed and golden on top, 20 to 30 minutes more. Serve with lemon wedges, for squeezing.