Continental
More Suhoor Recipes
Servings: 6-8
INGREDIENTS
- 5 large eggs plus 2 yolks (or 6 whole eggs)
- 2 ¼ cups whole milk
- ½ cup heavy cream (or use more milk)
- 3 tablespoons orange juice
- 2 teaspoons vanilla extract
- ¾ teaspoon grated nutmeg
- ¼ teaspoon kosher salt
- 1 loaf plain bread, sliced 1-inch-thick
- 1 cup packed light brown sugar
- 8 tablespoons unsalted melted butter
DIRECTIONS
- In a bowl, whisk together eggs, milk, orange juice, cream, vanilla, nutmeg and salt.
- Spread bread out in 1 layer on a large rimmed baking sheet (about 11x17 inches).
- Pour custard over bread, cover with plastic wrap and let soak in the refrigerator for at least 4 hours or preferably overnight.
- Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
- Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter.
- Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
- Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture.
- Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
- Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.