From the kitchen
Camel Milk French Toast Bake
A make-ahead brunch casserole with golden edges and a soft vanilla-maple custard center, built for day-old challah or brioche.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 loaf challah or brioche, preferably day-old, cut in 1-inch cubes
- 1 1/2 cups camel milk
- 5 large eggs
- 1/3 cup pure maple syrup
- 1 tbsp vanilla bean paste or 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- Butter, for the dish
Method
- Butter a 9 x 13-inch dish and distribute bread cubes evenly without packing.
- Whisk eggs completely, then whisk in camel milk, maple, vanilla, cinnamon and salt.
- Pour slowly over all the bread and gently press exposed cubes into the custard.
- Cover and refrigerate at least 2 hours or overnight.
- Bake uncovered at 350°F for 40 to 45 minutes, until golden, puffed at the edges and set in the center without raw liquid.
- Rest 10 minutes before cutting; serve warm with fruit or maple syrup.
Cook with confidence
Before you start
Cook With Confidence
Use the sensory cues in the method rather than treating the clock as the only measure of doneness.
Ingredient Intelligence
Camel milk is handled gently throughout these recipes; avoid unnecessary hard boiling and make liquid adjustments in small increments.
Make-Ahead & Storage
Refrigerate promptly in covered containers. Keep crisp toppings and fresh fruit separate until service so texture survives.
Serving Strategy
Balance creamy bases with something fresh, crisp, tart, toasted, or aromatic rather than simply adding more sweetness or richness.
Kitchen note
Camel milk's lack of heavy fat build-up keeps this dish tasting clean rather than greasy, resist adding extra butter to the custard itself.
Culinary Library
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