peek into our current issue

baked french toast

baked french toast


Ooh, decadent brekky spread, don't mind if we do.

Heads up: this recipe will require a little prep the night before. We thought we’d alert you now, to save any heartache when you wake up tomorrow, skim the second paragraph of the recipe and realise that you’re already several hours behind. (Can you tell we’ve been burnt before?) While it pays to be organised in this case, the good thing is that you won’t need any special ingredients – perhaps just a nice challah or brioche bread that’s a few days old, if you like. As per Molly from My Name is Yeh’s instructions, you’ll soak your slices of bread in the custard mix overnight and then whack it into the oven the next morning for a creamy-on-the-inside, crisp-on-the-outside stack of French toast. Simple and yum as.

To celebrate baking season, we've teamed up with Woolworths on a special offer: pick up frankie issue 90, and you can also nab a Wiltshire baking pan for a mere two bucks. Hey, you could even use it to whip up this yummy-looking recipe.