I love wowing a crowd for brunch, and this recipe is a way to do it very easily. This recipe comes together in minutes and can be easily multiplied if you’re serving friends and family for breakfast. I recommend using Brioche or Challah bread for this. If you don’t have a cast iron skillet, you can use a regular 9 or 10 inch frying pan, but keep in mind that a cast iron skillet is a little deeper, so the French toast will probably fit differently in a fry pan.

Prep Time: 10 Minutes

Bake Time: 30 Minutes

Total Time: 45 Minutes

Serves 6 People

Ingredients:

1 lb Loaf of Challah or Brioche

2 ½ Cups (600mL) Milk of Your Choice

3 Large Eggs

½ Cup (100g) Granulated Sugar or Sweetener

2 Tsp (8g) Vanilla Extract

1 ½ Tsp (8g) Orange Zest

1 Tsp (4g) Ground Cinnamon

¾ Tsp (3g) Ground Nutmeg

Maple Syrup and Powdered Sugar for the top

Directions:

1.     Preheat your oven to 350 Degrees F (180C). Cut the loaf of bread in half length wise like a hot dog bun, then cut across into 1-inch slices. This helps all the slices remain evenly sized so they layer better in the skillet.

2.     In a large bowl or liquid measuring cup, add the rest of the ingredients and whisk until smooth. Layer or arrange the bread slices in a 10-Inch cast iron skillet in any way you like, then gently pour the liquid mixture all over the bread and into the bottom of the pan.

3.     Bake for 30 minutes or until slightly puffed and golden brown. If the bread gets a little too dark, loosely cover it with foil. Allow to cool for 5 minutes before topping with syrup and dusting with icing sugar and more orange zest.

-This is best enjoyed shortly after it’s made. You can keep it in the fridge, covered in plastic, for up to 2 days.