Prep-Ahead French Toast Bake

Serves: 8

Hands-on time: 10 minutes

Hands-off time: 60 minutes 

INGREDIENTS 

1 can (330ml) Cappy Orange 100% Fruit Juice Blend Still 

1 cup double cream plain yoghurt, plus extra for serving 

6 XL eggs3 tbsp honey, plus extra for serving 

1 loaf white bread, unsliced 

1½ tbsp cinnamon sugar 

Serving suggestion: 

Orange zestCappy Orange 100% Fruit Juice Blend Still 

METHOD 

1. In a large mixing bowl, whisk to combine the Cappy Orange 100% Fruit Juice Blend Still with the yoghurt, eggs and honey. *Chef’s Tip: Any flavoured Cappy juice can be used!

2. Slice the loaf of bread into even, thick slices, about 2cm. Cut the slices in half creating triangles. *Chef’s Tip: Using stale or crusty bread will prevent a mushy bake! 

3. Dip each triangle into the egg custard before arranging them in a medium baking dish, overlapping slightly and with the corners of the slices facing up. 

4. Set aside 3 tablespoons of the custard and pour the remaining custard evenly over the slices. Cover the dish with foil. Refrigerate and allow to soak for 30 minutes, or overnight for best results. 

5. Preheat the oven to 175°C. Bake the French Toast, covered, for 20 minutes. Remove the foil, brush the 3 tablespoons of custard over the tips of the bread and sprinkle the cinnamon sugar evenly over the top. Bake for another 10-12 minutes or until golden brown and puffed.

6. Serve immediately, garnished with dollops of yoghurt, a drizzle of honey and generous amounts of orange zest. *Chef’s Tip: This bake is complimented by a cold glass of Cappy Orange 100% Fruit Juice Blend Still.