Biscoff French Toast Bake

The easy way to make French toast for a crowd! Chocolate hazelnut spread would work well in place of Biscoff, if you prefer.

Hands-on time 25min, plus soaking. Cooking time about 40min. Serves 8

FOR THE BAKE

 Butter, to grease

 200g smooth Biscoff spread

 16 slices white bloomer bread

 125g light brown soft sugar

 2tsp ground cinnamon

 3 medium egg yolks

 400ml milk

 300ml double cream

TO SERVE, OPTIONAL

 250g natural yogurt

 Finely grated zest 1 lemon

1 For the bake, lightly grease a rough 1.5 litre ovenproof serving dish. Spread

the Biscoff over 8 slices of bread and press on remaining bread slices to make sandwiches.

2 In a large heatproof bowl, mix the sugar and cinnamon. Spoon 3tbsp of this mixture into a small bowl and set aside. Whisk the egg yolks into the remaining sugar mixture.

3 In a medium pan, heat the milk and cream until steaming. Slowly add to the egg yolk bowl, whisking until the sugar dissolves.

4 Working 1 at a time, dip a sandwich into the milk mixture, turning to coat and soak up some of the liquid. Arrange in the greased dish. Repeat with remaining sandwiches, overlapping them slightly in the dish. Pour over any remaining liquid and set aside to soak for at least 30min (see Get Ahead).

5 Preheat oven to 180°C (160°C fan) mark 4. Sprinkle reserved cinnamon sugar over the soaked bread and bake for 30-35min, or until golden and the liquid has just set.

6 To serve, in a small bowl mix the yogurt and lemon zest, if making. Serve with the bake.

PER SERVING (with yogurt mixture) 630cals, 12g protein, 36g fat (17g saturates), 63g carbs

(31g total sugars), 2g fibre

GET AHEAD Prepare to end of step 4 up to 12hr ahead. Cover and chill (no need to set aside at room temperature first). Cover and set reserved cinnamon sugar aside at room temperature. Complete recipe to serve.