Baked Barry's Tea Infused French Toast
Fri, 18 July 2025
Baked Barry's Tea Infused French Toast
Yield: 6-8 servings
Ingredients:
- 1 loaf of brioche or challah bread (about 1lb), cut into 8-10 thick slices and toasted
- 30g melted salted butter, plus more butter for greasing
- 6 large free-range eggs
- 1 Tbsp vanilla extract
- ¼ tsp fine salt
- 1 tsp Barry’s Gold blend loose tea leaves
- 90g + 10g granulated sugar, divided
- 1 ½ + ½ tsp cinnamon (divided)
- 480ml full fat milk
Instructions:
1. Butter a 9 x 13” baking dish.
2. In a food processor, blitz the tea leaves, 90g sugar, 1 ½ tsp cinnamon and salt until the tea leaves are ground into small specs.
3. Add the eggs, vanilla and milk and blitz to combine.
4. Transfer to a large bowl.
5. Soak the bread, one slice at a time, for about 1 minute on each side (they should still hold their shape).
6. Arrange the saturated bread in the baking dish, overlapping them slightly so that they cascade.
7. Pour any remaining liquid over the bread arranged. Cover with cling film and refrigerate overnight (minimum 2 hours, maximum 12 hours).
8. When it’s time, remove the dish from the fridge and then set the oven to preheat at 160 C.
9. Remove the cling film and bake for 45 minutes.
10. Preheat the grill to medium.
11. Brush the top of the baked French Toast with melted butter.
12. In a small bowl, stir together the remaining 10g sugar and ½ tsp cinnamon. Sprinkle the cinnamon/sugar mixture over the baked French Toast.
13. Finally, toast the dish under the grill for 4-5 minutes.
14. Serve warm with your favourite toppings.
To serve:
Serve with maple syrup, granulated sugar (or powdered sugar), chopped nuts, and fresh berries.
