French toast cake


  • 6 slices of brioche
  • 50 g of butter (at least)
  • 50 g roughly chopped raisins
  • 25 g chopped candied orange peel
  • 2 eggs
  • 30 cl of whole milk
  • 30 g of powdered sugar + 2 tbsp. soup
  • the zest of 1 organic lemon

  • 1 pinch of ground nutmeg
  • 2 tablespoon(s) of rum


  1. Remove the crust from the brioche slices, butter them and cut them in half diagonally to form triangles.

  2. Butter a gratin dish, place the slices of brioche on top of each other, buttered side up, inserting the raisins and candied orange peel between each slice.

  3. Whisk together the eggs, milk, sugar, lemon zest, nutmeg and rum in a salad bowl. Pour into the gratin dish and set aside in the refrigerator for 1 hour (do not neglect this step as it is the secret to a soft and successful pudding).

  4. Preheat the oven to 180°C. Sprinkle the cake with 2 tbsp. tablespoons of powdered sugar and bake for 40 minutes.

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