From the kitchen
Camel Milk Maple French Toast Bake
An exceptional make-ahead custard bake. The structural lightness of camel milk allows it to soak deep into rich breads, yielding a cloud-like interior texture that bakes up perfectly.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 1 Loaf Challah or Brioche (cubed)
- 5 Large Eggs
- 1/3 cup Pure Maple Syrup
- 1 tsp Ground Cinnamon
- 1 tbsp Vanilla Bean Paste
Method
- Arrange the cubed challah or brioche evenly into a well-greased 9x13-inch baking dish.
- Whisk together the eggs, camel milk, maple syrup, cinnamon, and vanilla bean paste until completely uniform.
- Pour the custard mix evenly over the bread cubes, pressing down gently to ensure every piece absorbs the liquid.
- Cover and refrigerate for a minimum of 2 hours, or overnight for the best texture.
- Preheat oven to 350°F (175°C). Bake uncovered for 40-45 minutes until the center is set, puffed, and the top is beautifully crisp and golden.
Kitchen note
Serve with an extra warm drizzle of maple syrup. The lack of heavy fat build-up from the camel milk ensures the dish finishes cleanly on the palate.
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