Brulee baked raisin toast

Adam Liaw
Raisin toast meets French toast.
Raisin toast meets French toast. Photo: William Meppem

This tray-baked French toast is a fantastic breakfast or brunch for a crowd and is reminiscent of Thai street-style sweet toasts.


6-8 very thick slices raisin bread

5 eggs

250ml milk

300ml thickened cream

Brulee base

120g butter, melted

1 cup soft brown sugar


1. Place the raisin bread in a single layer in the base of a large baking tray. Beat together the eggs, milk and 100ml of the cream and pour over the bread. Cover and refrigerate overnight, turning the bread once. Whip the remaining cream to soft peaks and refrigerate.

2. Heat your oven to 160C fan-forced (180C conventional). Combine the butter and brown sugar and spread into the base of another baking tray. Scatter with salt, then transfer the raisin bread, putting each slice on top of the sugar base. Bake for 30 minutes until puffed and golden brown.

3. Flip the bread over onto serving plates so the crusty sugar side faces up, drizzle some of the buttery syrup from the pan on top and serve with the whipped cream.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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