Milk Tart French Toast Breakfast Bake

Try this delicious Milk Tart French Toast Breakfast Bake to make your morning a sweet one. Enjoy!

You can do it

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Stork Baking Margarine, for greasing
1 loaf crusty sourdough, potbrood, challah or baguette (preferably stale)
8 large eggs
500ml (2 cups) milk
125ml (½ cup) cream
200g (1 cup) brown sugar
15ml (1 tbsp) ground cinnamon
30ml (2 tbsp) vanilla essence or extract


65g (½ cup) cake flour
100g (½ cup) brown sugar
5ml (1 tsp) ground cinnamon
Pinch of salt
110g Stork Baking Margarine, cubed and chilled

Icing sugar, for dusting
Berries, to garnish

Step by step method

  1. Grease a large baking or serving dish (or you could use small individual servings) with a little STORK Bake.
  2. Slice the bread into 1cm thick slices and arrange in the dish.
  3. Whisk the eggs, milk, cream, sugar and vanilla together and pour over the bread.
  4. Cover and allow to stand for at least 1 hour or refrigerate overnight.
  5. To make the topping, mix the dry ingredients together and rub in the STORK bake using your fingertips to form a rough crumbly texture.
  6. Refrigerate overnight if you’re baking the French toast the next morning.
  7. When you’re ready to bake, preheat the oven to 180˚C (160˚C fan-forced).
  8. Sprinkle the crumble over the top of the French toast and bake for 55 minutes or until golden and crisp.
  9. Serve warm dusted with icing sugar and fresh fruit on the side, if desired.