Whole Loaf French Toast Bake

Bread and butter pudding, meets French toast, but with no effort at all!

Done in 1.5 hours

Serves 6-8

Dish by Ori Goldberg

Ingredients

Custard:

2 whole eggs

2 egg yolks

250mldouble cream

1vanilla pod (or 1 tbsp vanilla paste)

2 tbspmelted butter

3 tbsp granulated sugar

3 tbsp demerara sugar

1 tspcinnamon (optional)

1/2 tspsalt

To build:

1 white bloomer loaf

2 tspground cinnamon

2 tbspicing sugar

Serve:

vanilla ice cream

fruit and berries (strawberries, raspberries, blueberries etc)

fresh mint

This whole loaf French toast is the perfect cross between the British classic bread and butter pudding, and the every popular French toast. A whole loaf, soaked in custards, and baked until oozy and soft. And can we just add, it's also a great way to use up stale bread!

Method

Start with mixing the ingredients for the custard - there's no order to this, just get everything into a bowl, and whisk until fully incorporated.

Take the bloomer, and cut a slit down the centre of the loaf, length ways, avoiding cutting all the way through (you still want the bottom to say intact), and cut across widthways a few times.

Now pour the custard in between the slits you've cut. Do this a few times, then allow to rest, and repeat a couple more times, allowing the custard to soak for 20 minutes each time. Alternatively, you can allow this to soak in a container, fully submerged.

Once most of the custard is absorbed, place sliced of butter in between the cut pieces of bread, add any leftover custard, sprinkle with the icing sugar and cinnamon, and bake in the oven, for an 45, at 180°c.

Once cooked, tare apart the loaf, and serve with ice cream, berries and fresh mint.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!