1743. French Toast Flan

This is a merging of two classics into one festive dessert. The base is the custard of a creme caramel, and the top is bite-sized cubes of french toast. The lot is dotted with fresh berries and sprinkled with icing sugar. 

As the dish needs chilling overnight, plan to make ahead the day before serving.

Ingredients:

For the custard:

4 large eggs

1 tsp vanilla

2 cups whole milk

For the french toast:

4 slices toast

2 eggs

1/2 cup milk

2 Tbsp sugar

1 tsp vanilla

25g butter

To serve: 

fresh berries

icing sugar, to sprinkle

Method:

Preheat oven to 325F.

In the blender, put the eggs, sugar, milk, and vanilla. Blend until combined and sugar is dissolved, 2-3 minutes. Pour the resulting custard mix through a strainer in a deep 8 inch square glass baking dish.

Place the dish in a larger baking tray filled with hot water that comes up to half the sides.

Bake for approximately 40 minutes. Remove from oven and let cool to room temperature before refrigerating overnight.

On the day of serving, make the french toast. In a rimmed soup bowl, whick together the eggs, milk, sugar, vanilla until the sugar is dissolved. Melt half the butter in a pan set over medium heat. Dip two slices in the egg mixture to coat on both sides, then sear the toast on both sides in the pan. Repeat with the remaining butter and toast. Cut the french toast into bite-sized pieces and arrange over the refrigerated set custard. Top with fresh berries and sprinkle with icing sugar.

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