Nulaid Pull Apart French Toast Bake

Brunch just got better with the freshness of Nulaid eggs!

Serves: 8
Time: 50 minutes
Recipe by: Thando Manyoni


1 loaf brioche bread
2 whole eggs
2 eggs, separated
1 cup cream
1 tsp lemon essence
2 tbsp melted butter
2 tbsp honey
1 tsp cinnamon
3 tbsp sugar
6 tbsp cold butter, sliced into thin slices
1 tsp cinnamon
Whipped cream, to serve
1 cup blueberries


Preheat the oven to 180C. Prepare a rectangle baking dish.
Slice the bread horizontally and vertically to create 2cm cubes, being careful not to slice all the way through the bread. Place the bread in the baking dish. In a bowl, whisk together the eggs, egg yolks, cream, lemon essence, vanilla, melted butter, honey, cinnamon, and salt. Slowly pour the custard over the bread, using your fingers to gently pull the bread apart to allow the custard to soak in. Spoon any batter from the baking dish, back over the bread until the bread has soaked up most of the batter. Insert the butter slices in between the cubes of bread. Brush the top of the bread with the reserved egg whites. In a bowl, mix the sugar and 3/4 teaspoon cinnamon. Sprinkle the cinnamon sugar over the bread. Bake for 25-35 minutes, until the French toast is golden and crisp. If the top of the bread begins to brown too quickly, cover with foil. Serve warm with cream, berries, and more honey.

Chefs Tip: You can use any bread that you prefer, a soft and sweeter bread always works best for French toast. You can substitute the bread for challah or even sourdough for a different flavour profile.

Leave a Comment

Your email address will not be published. Required fields are marked *