This recipe for overnight French toast is so good that it makes me think of a hybrid between a creamy, custardy bread pudding and crème brulée. For a delicious breakfast that everyone will adore, serve it with butter, maple syrup, and a side of bacon.
| Active Time: | 20 mins |
| Bake Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 12 tablespoons melted Ghee or clarified butter, divided
- ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon table salt
- 14 sheets frozen phyllo dough, thawed
- 1 ¼ cups whole milk
- ¼ cup heavy cream
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.
- Combine sugar, cinnamon, and salt in a small bowl.
- Place 1 sheet of phyllo dough on a cutting board or clean work surface; brush butter over 1 side. Carefully scrunch up phyllo by pushing the short sides towards another to create a rope.
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- Loosely wrap into a coil and place in the center of the prepared baking dish. Repeat with remaining phyllo sheets and butter, placing and forming around the center coil to form a concentric circle, packing them in tightly.
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- Sprinkle 2 tablespoons of the spiced sugar mixture on top.
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- Bake in the preheated oven until golden, about 25 minutes. Remove from oven and reduce oven temperature to 325 degrees F (165 degrees C).
- While phyllo bakes, heat milk and cream in a small saucepan over medium heat until it just begins to boil. Remove from heat.
- Whisk together eggs, vanilla, and remaining spiced sugar mixture in a bowl; gradually add hot milk, whisking constantly, until combined. Immediately pour spiced milk over phyllo in the baking dish and return to the oven.
- Bake until custard is just set, 20 to 25 minutes. Dust with powdered sugar. Serve warm or at room temperature.
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Reviews
To make it sweeter add 2 tablespoons powdered sugar. I definitely liked it better that way.
Made this recipe and it was just okay. I was only able to get 10 sheets of twirled puff pastry in my pie tin, though I would recommend not melting 12 Tbsp of butter/ghee. It worked fine with 6 Tbsp and I had some left over. The spiraled dough looked lovely after it came out of the oven, but then it went downhill at Step 6 – pouring the cooked custard into the pie pan. At this point the custard was then OVER the dough and not under the puff pastry as pictured on the recipe. There was no possibility for the dough to flow under the tightly-coiled pastry. The custard baked on top of the once-pretty pastry and turned it into a cinnamon-flavored layer of gum.