Bundt Pan French Toast
A fun, summery French Toast made fancy by baking it in a bundt pan. We’re calling it Pain Perdu Gateau (Lost Bread Cake). Thanks to our Facebook fans for coming up with so many great names.
You can also make this in mini bundt pans for individual servings. Fill the center hole with fresh fruit! Or ice cream. Or pudding.
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 loaf challah bread or brioche, cubed
- 2 cups whole milk
- 4 large eggs
- 1 tbsp orange juice
- 1 zest orange
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch nutmeg
- maple syrup for topping
- blueberries for topping
Ingredients
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Instructions
- Preheat oven to 350F.
- Place cubed bread in large bowl, set aside.
- In small bowl whisk together wet ingredients and spices. (Not maple syrup.)
- Pour wet mixture over bread cubes, let sit to absorb. About 10 minutes.
- Grease bundt pan.
- Pour bread mixture into greased bundt pan. Bake for 45 minutes.
- Remove pan from oven, let rest for a few minutes.
- Turn bundt cake out onto wooden cutting board. Slice and serve with warm maple syrup and blueberries.
- If using mini bundt pans, reduce time in oven by 20 minutes. Check around the 20 minute mark for doneness. Cake top should be golden. The batter will make 12 mini bundts, so you need 2 6-bundt pans.
Recipe Notes
This makes an excellent brunch recipe. Bake up 2 gateaus, slice, and use a warming tray for self-service.
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