w/ Vanilla Bean Cream Cheese Topping

Tangy buttermilk custard, Madagascar bourbon vanilla bean richness, and a whipped cream cheese topping —

your homemade bread baked to custardy perfection.

25–30 min

INGREDIENTS

Custard

4 large eggs

1 cup cultured buttermilk

½ cup heavy whipping cream

3 tbsp sugar

1½ tsp Madagascar bourbon vanilla bean paste

½ tsp ground cinnamon

1 pinch salt

6 thick stale homemade bread slices

2 tbsp unsalted butter (for the dish)

Vanilla Cream Cheese Topping

4 oz whipped cream cheese

½ cup heavy whipping cream

2 tbsp powdered sugar

½ tsp Madagascar bourbon vanilla bean paste

METHOD

1. Preheat & Prep Dish

   Preheat oven to 200°C (400°F). Generously butter a baking dish large enough to fit all 6 slices snugly in a single

   layer.

2. Make the CustardWhisk together the eggs, buttermilk, heavy cream, sugar, vanilla bean paste, cinnamon, and salt until smooth and

   slightly frothy.

3. Pour & Soak in the Dish

   Arrange the bread slices in the buttered dish. Pour the custard slowly and evenly over the top. Press each slice

   down gently with the back of a spoon so the custard soaks in from above — no flipping needed. Let soak 5

   minutes.

BAKE

1. Bake uncovered for 25–30 minutes until the tops are deep golden and the custard is set. The edges should be

   slightly caramelised. If tops need more colour, broil for 2–3 minutes — watch closely!

2. Make the Vanilla Cream Cheese Topping

   While the French toast bakes, beat the cream cheese until smooth. In a separate bowl, whip the heavy cream with

   powdered sugar and vanilla bean paste to soft peaks. Fold into the cream cheese until light and airy. Refrigerate

   until needed.

Rest & Serve

1. Let the dish rest 5 minutes, then serve straight from the baking dish with a generous dollop of the vanilla cream cheese topping. Finish with maple syrup and a dusting of powdered sugar if desired.