Baked Mexican French Toast
This Baked Mexican French Toast Casserole is inspired by Torrejas, a traditional Mexican breakfast favorite. Thick slices of bread are soaked in a cinnamon-vanilla custard and baked until golden, then topped with a rich piloncillo syrup, raisins, pecans, and a hint of orange zest. It’s easy to prep ahead, making it perfect for weekend brunch or holiday mornings.
Servings: 10
Ingredients
- 10 slices day-old challah brioche, or French bread (about 3/4 inch thick)
- 6 large eggs
- 1 cup milk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
Piloncillo-Raisin Syrup
- 1 cup water
- 6 ounce piloncillo or 1 cup brown sugar
- 1 ounce fresh orange juice
- 2 cinnamon sticks
- 4 cloves
- 1/3 cup golden raisins
Toppings
- Pecan halves
- Orange zest
Instructions
- Beat eggs in a bowl. Whisk in milk, buttermilk, vanilla extract, cinnamon, and salt.
- Working in batches, dip sliced bread into the batter to coat. Overlap slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 375 degrees.
- Bake, covered with aluminum foil, for 25 minutes.
- Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more.
- Serve with syrup, raisins, pecans, and orange zest.
Piloncillo-Raisin Syrup
- Combine water, piloncillo, orange juice, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep. Pour through a strainer and discard cinnamon sticks and cloves. Add raisins and set syrup aside.
Notes
- Bread options: Challah, brioche, bolillo, French bread, or Italian bread all work beautifully. Day-old bread is best for soaking up the custard.
- Piloncillo swap: If piloncillo isn’t available, brown sugar is a great substitute.
- Make-ahead tip: Assemble the casserole and make the syrup the night before, then bake fresh in the morning.
- Serving: Serve warm, at room temp, or chilled. Don’t forget to drizzle with piloncillo syrup and top with raisins, pecans, and orange zest.
- Optional toppings: A dusting of cinnamon or powdered sugar adds a nice finish.
- Storage: Leftovers will keep for up to 3 days in the fridge. Reheat in the oven or microwave. Store syrup separately and warm before serving.
Nutrition
Calories: 477.81kcal | Carbohydrates: 57.19g | Protein: 13.85g | Fat: 21.78g | Saturated Fat: 11.68g | Cholesterol: 234.96mg | Sodium: 543.54mg | Potassium: 142.77mg | Fiber: 0.64g | Sugar: 20.25g | Vitamin A: 887.25IU | Vitamin C: 1.57mg | Calcium: 128.35mg | Iron: 1.51mg